Halloumi Lasagna

Name: Halloumi Lasagna
Total time: 2 hours 30 minutes
Yield: 4–6 servings
Ingredients: 1 lb. 3 oz. (550 g) peeled and seeded butternut squash, cut into small pieces; 1 lb. (450 g) zucchinis, cut into small pieces; 1 red bell pepper, cut into small pieces; 2 medium eggplants, cut into small pieces; 5 Tbsp. olive oil, divided; ¾ tsp. salt, plus more, divided; 1 onion, finely chopped; 4 fat garlic cloves, minced; 2 cups (480 ml) tomato purée; 1 tsp. balsamic vinegar; 2 tsp. dried oregano; 1 tsp. sweet paprika; ½ tsp. Aleppo pepper or other mild chile flakes; ¼ tsp. ground cinnamon; ¼ tsp. freshly ground black pepper; ½ cup (120 ml) water; 12 lasagna sheets; 5 Tbsp. (75 g) butter; ⅔ cup (80 g) all-purpose flour; 3 cups (720 ml) milk; ¼ tsp. ground white pepper; Pinch ground nutmeg; ½ cup (50 g) finely grated Parmesan cheese; ¼ tsp. salt; 7 oz. (200 g) block Halloumi, very thinly sliced; ¼ cup (25 g) finely grated Parmesan cheese

By Yasmin Khan

June 26, 2025

Halloumi Lasagna in a baking dish with a plated portion

Photo by Jonathan Gregson

Lasagna is one of my ultimate comfort foods, and in the case of this particular lasagna, it’s not hard to understand why. Soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables such as squash, zucchini, bell pepper, and eggplant and then topped with thin slices of Halloumi cheese for an irresistible appeal. I serve it with a crisp salad and some garlic bread. This freezes well, so it’s great for batch cooking.

Recipe notes

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