Yasmin Khan’s halloumi lasagne

“Lasagne is one of my ultimate comfort foods, and in the case of this particular lasagne, it’s not hard to understand why,” says Yasmin Khan.

“Soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables such as squash, courgette, pepper, and aubergine, 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.”

Ingredients:

(Serves 4-6)

550g peeled and deseeded butternut squash, cut into small pieces

450g courgettes, cut into small pieces

1 red pepper, cut into small pieces

2 medium aubergines, cut into small pieces

Olive oil

1 onion, finely chopped

4 fat garlic cloves, finely grated

500ml passata

1tsp balsamic vinegar

2tsp dried oregano 1 teaspoon sweet paprika

½tsp Aleppo pepper or other mild chilli flakes

¼tsp ground cinnamon

120ml water

12 lasagne sheets

Salt and freshly ground black pepper

For the béchamel sauce

75g butter

80g plain flour

700ml milk

¼tsp ground white pepper

Pinch ground nutmeg

50g finely grated Parmesan cheese

Salt

Toppings

200g block halloumi, very thinly sliced

Method:

1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Combine the squash, courgettes, red pepper, and aubergines on a large baking sheet (use two sheets if needed), drizzle with 3 tablespoons olive oil, season with a generous pinch of salt, and mix well with your hands. Roast for 30 minutes, or until soft.

2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 12 minutes. Add the garlic and cook for 1 minute. stir in the passata, vinegar, oregano, paprika, chilli flakes, and cinnamon and cook for 5 minutes, stirring often.

3. Add the roasted vegetables and season with ¾ teaspoon salt and ¼ teaspoon black pepper. Add the water to loosen the mixture and mix well.

4. To make the béchamel, combine the butter and flour in a small saucepan over low heat, stirring to form a paste. Cook for 3 to 4 minutes, stirring often. Add the milk, white pepper, and nutmeg and whisk for 1 to 2 minutes, until the sauce is thick and smooth. Stir in the 50g Parmesan and ¼ teaspoon salt.

5. Now begin layering. Spoon one-third of the vegetable mixture into a 2.6 litre glass baking dish and cover with one-third of the lasagne sheets in a single layer. Top with one-third of the béchamel. Repeat with two more layers each of vegetables, pasta, and béchamel. Top the lasagne with the halloumi and the 25g Parmesan.

Sabzi: Fresh Vegetarian Recipes for Every Day by Yasmin Khan (Bloomsbury Publishing, £26) Photography by Jonathan Gregson. Available now.