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Tomato, Spinach & Haloumi Lasagne

Preparation 15 mins
Cooking 40 mins
Serves 4

An old recipe that’s fresh in summer but a nice winter warmer too.


  • 850g Small Plum or Cherry Tomatoes
  • 800g Fresh Spinach
  • 200g Grated Mozzarella
  • 200g Halloumi
  • 4-6 Lasagne Sheets (Dish size dependant)
  • 4 Garlic Cloves
  • 2 tbs Balsamic Vinegar
  • 1 Bunch of Fresh Basil
  • 1 tbs Olive Oil
  • 1 pinch of Salt


Pre-heat the oven to 200C.

Place all of the tomatoes onto a baking tray along with half of the basil leaves.
Add a drizzle of oil, 2tbs of balsamic vinegar, 4 crushed garlic cloves, 1 pinch of salt and combine.
Place in the oven for 15-20 minutes or until the tomatoes are soft.

Meanwhile, heat a saucepan of water to pre-cook your lasagne sheets. (You can add a drizzle of oil to prevent sticking but they are usually fine).
Once the water is simmering, lower the heat and cook the lasagne sheets for 5 minutes or until just soft.
Once cooked, remove from the heat.

When the tomatoes are soft place into a large mixing bowl and soften using a fork or spoon.
Slowly add the fresh spinach and remaining basil leaves. Continue to stir until wilted.

In an oven-proof dish spoon out half of the tomato mixture and level off.
Add a third of the grated mozzarella on top of the tomato and spinach mixture.
On top place 2-3 lasagne sheets to create your first layer.
Now, repeat the process adding the remaining tomato and spinach mixture, a third of the grated cheese and top with a final layer of lasagne sheets.

Finely slice the halloumi.
Add the remaining third of grated mozzarella and top with a thin layer of halloumi.

Place the lasagne in the oven for 15 minutes or until halloumi is golden and crispy.

Great on its own, with a side salad and even garlic bread.