Oven temperature 225 C.
We doubled the recipe so if it looks like a lot more than what you end up with, don't worry!
Chop the onion and the garlic.
Soften the onion and garlic in some oil.
Add canned tomatoes and tomato paste.
Add honey, veggie stock and water.
Add dried (or fresh) thyme and boil for 10 minutes.
If you want to roast the pumpkin seeds do it now, while the sauce is on the stove.
When the sauce has the preferable texture..
..add some fresh thyme (optional).
Then add the spinach and stir. Boil another 5 minutes. Add salt and pepper at this stage.
Meanwhile slice the halloumi cheese thin.
Grease an oven dish.
Layer the lasagna as follows: tomato & spinach sauce...
..and re-do these layers until you run out.
On top of the final layer with sauce I added some tomatoes that needed to be used.
Finally sprinkle some cheese on top, preferably an aged one with lots of flavor. Cook in oven for about 20 min.
It's about ready.
Sprinkle some additional pumpkin seeds on top and some fresh thyme and you're good to go.
- 200.0g Lasagna noodles
- 1.0 Onion
- 1.0 Garlic clove
- 3.0Tbsp Tomato paste
- 500.0g Canned tomatoes
- 2.0tsp Honey
- 1.0 Veggie stock
- 1.0tsp Thyme
- 200.0g Frozen spinach
- 300.0g Halloumi cheese
- 100.0g Pumpkin seeds
- Sunflower seed oil
- 150.0ml Aged cheese
- Black pepper
- Cherry tomatoes
- 400.0ml Water