There’s something magical about pulling a bubbling lasagna from the oven—the golden cheese crust, the intoxicating aroma of roasted vegetables and herbs, the promise of comfort in every bite. But this isn’t your grandmother’s lasagna. Oh no, my friends. This Halloumi & Mediterranean Veggie Lasagna is a vibrant celebration of flavors that just happens to be vegetarian.
I first fell in love with halloumi during a trip to Cyprus, where I watched street vendors grill thick slabs of this salty cheese until golden. That squeaky texture, that perfect char—it was love at first bite. When I returned home, I became obsessed with incorporating it into classic dishes. This lasagna is the delicious result of that obsession.
Craving a delicious Halloumi & Mediterranean Veggie Lasagna? You've come to the right spot! From Lasagna favorites to amazing Dessert Recipes recipes, there's something here for everyone.
Why This Recipe Works
Let me tell you why this lasagna deserves a spot in your regular dinner rotation:
- Halloumi is the MVP: Unlike other cheeses that melt into oblivion, halloumi holds its shape, giving you satisfying, meaty bites throughout
- Roasted veggies = flavor bombs: That caramelization from high-heat roasting transforms humble eggplant and zucchini into sweet, complex wonders
- Layers matter: The careful balance of tomato sauce, béchamel, and veggies creates perfect harmony in every forkful
- Better tomorrow: Like a fine wine, the flavors deepen overnight—perfect for meal prep
Essential Ingredients & Tools
For the Roasted Vegetables
- 1 medium eggplant, diced (about 2 cups) – choose one that feels heavy for its size
- 1 zucchini, sliced into ½-inch rounds – I like to leave the skin on for color
- 1 red bell pepper, chopped – the sweetest of the pepper family
- 2 tbsp good quality olive oil – this is where splurging pays off
- 1 tsp dried oregano – the quintessential Mediterranean herb
- ½ tsp salt
- ¼ tsp black pepper
For the Tomato Sauce
- 2 cups crushed tomatoes – San Marzano if you can find them
- 3 garlic cloves, minced – none of that pre-mined stuff
- 1 tbsp tomato paste – the secret weapon for depth of flavor
- 1 tsp sugar – to tame the acidity
- ½ tsp dried basil
- 1 tbsp olive oil
For the Béchamel
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk – skim just won’t cut it here
- ¼ tsp freshly grated nutmeg – a whisper makes all the difference
- ½ tsp salt
- ⅛ tsp white pepper
For Assembly
- 9 no-boil lasagna sheets – a modern miracle
- 8 oz halloumi cheese, sliced – look for the authentic Cypriot variety
- ½ cup grated Parmesan – because everything’s better with Parm
- 1 tbsp olive oil
Tools
- 9×13-inch baking dish (or similar casserole dish)
- Whisk (or fork in a pinch)
- Sheet pan (any large baking tray works)
- Cast-iron skillet (or non-stick frying pan)
The Step-by-Step Journey
1. Roasting the Vegetables
Preheat your oven to 400°F (200°C)—this high heat is crucial for caramelization, where natural sugars in the veggies brown and intensify flavor. Toss the eggplant, zucchini, and bell pepper with 2 tbsp olive oil and seasonings (1 tsp dried oregano, ½ tsp salt, ¼ tsp black pepper), coating evenly. Spread them in a single layer on a sheet pan (crowding causes steaming instead of browning). Roast for 20 minutes, flipping halfway through. The goal is tender-but-not-mushy veggies with lightly charred edges—this adds depth to the lasagna.
2. Crafting the Tomato Sauce
While the veggies roast, make the tomato sauce. In a saucepan, sauté 3 minced garlic cloves in 1 tbsp olive oil over medium-low heat until fragrant—about 30 seconds. This gentle cooking prevents bitterness. Add 2 cups crushed tomatoes, 1 tbsp tomato paste, 1 tsp sugar, and ½ tsp dried basil. The sugar balances acidity without making the sauce sweet. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. A thicker sauce prevents a watery lasagna.
3. Mastering the Béchamel
Melt 3 tbsp butter in a saucepan over medium heat, then whisk in 3 tbsp flour to create a roux. Cook for 1–2 minutes until pale golden—this eliminates raw flour taste. Gradually add 2 cups warm milk (heated for 30 seconds in the microwave), whisking constantly to prevent lumps. The sauce will thicken at 175–180°F (80–82°C). Stir in ¼ tsp nutmeg, ½ tsp salt, and ⅛ tsp white pepper. For extra silkiness, strain through a fine-mesh sieve (or whisk vigorously to remove lumps).
4. Halloumi Time
Heat a cast-iron skillet over medium-high heat. Brush 8 oz halloumi slices lightly with 1 tbsp olive oil to enhance browning. Cook for 2 minutes per side until grill marks form. Halloumi’s high melting point lets it hold shape, but avoid overcooking—it should be golden, not rubbery. If your cheese is extra salty, soak slices in water for 10 minutes first.
5. The Art of Assembly
Spread a thin layer of tomato sauce in a 9×13-inch baking dish to prevent sticking. Add a single layer of 9 no-boil noodles (break to fit gaps). Top with 1/3 of the roasted veggies, 1/3 of the halloumi, and 1/4 cup béchamel. Repeat twice, finishing with béchamel and a sprinkle of ½ cup Parmesan. The layers should be even but not overstuffed—noodles expand as they absorb moisture.
6. Baking to Perfection
Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 15 more minutes to brown the top. Rest for 10 minutes before slicing—this allows the layers to set, ensuring clean cuts. For neat portions, use a serrated knife with gentle sawing motions.
Chef’s Secrets for Lasagna Success
The Roux Revelation
Equal parts butter and flour is the golden rule, but the real secret is cooking the roux until it smells like toasted nuts. This develops flavor while eliminating any raw flour taste.
Layering Logic
Think of your lasagna like a well-organized closet:
- Tomato sauce goes under the noodles (helps them hydrate)
- Béchamel goes on top (creates a protective layer)
- Veggies should be evenly distributed (no clumps)
Halloumi Handling
Slice no thicker than ¼ inch—any thicker and it can become rubbery when baked. For extra flavor, brush with olive oil mixed with a pinch of smoked paprika before grilling.
Perfect Pairings
Complementary Dishes
Garlic Bread: The crisp, buttery crunch contrasts the lasagna’s creaminess, while garlic echoes the tomato sauce’s savoriness.
Greek Salad: Fresh cucumbers, tomatoes, and olives cut through the richness with acidity and crunch.
Drinks
Dry Rosé: Its berry notes and acidity balance the halloumi’s saltiness. Chill lightly—around 50°F (10°C)—to refresh the palate.
Chianti: A medium-bodied red with cherry flavors stands up to roasted veggies without overpowering.
Something Sweet
Lemon Olive Oil Cake: A citrusy, not-too-sweet finale that complements Mediterranean flavors.
Honey-Drizzled Figs: Fresh or roasted figs with a hint of honey mirror the lasagna’s earthy-sweet notes.
Making It Your Own
One of the beautiful things about this recipe is its versatility. Here are some delicious variations:
- Feta Swap: Replace halloumi with crumbled feta for a tangier, creamier bite. Marinate in olive oil and oregano first.
- Mushroom Medley: Use sautéed cremini or portobello mushrooms instead of eggplant for earthy depth. Deglaze the pan with balsamic vinegar.
- Spinach & Ricotta: Layer wilted spinach and ricotta (mixed with lemon zest) for a lighter profile.
Storage & Freshness
Refrigerating Leftovers
Cool completely before covering with foil or transferring to an airtight container. Stores for 3 days. To reheat, add 1 tbsp water per portion and cover loosely to revive moisture.
Freezing for Later
Assemble the lasagna but skip baking. Wrap tightly in plastic wrap + foil to prevent freezer burn. Freeze for 2 months. Bake from frozen, adding 15–20 minutes to covered time.
FAQs
Can I use fresh lasagna sheets?
Yes, but parboil them first for 2 minutes to prevent excess moisture.
How to fix grainy béchamel?
Strain through a fine sieve and whisk in a splash of hot milk.
Why does halloumi squeak?
It’s normal—the sound comes from protein fibers rubbing together. Slice thinner to reduce it.
Halloumi & Mediterranean Veggie Lasagna: A Meatless Masterpiece
Try this Halloumi & Mediterranean Veggie Lasagna for a cheesy, veggie-packed twist on classic comfort food. Perfect for dinner or meal prep—get the recipe now!
Ingredients
For the Roasted Vegetables:
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1 medium eggplant (diced)
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1 zucchini (sliced)
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1 red bell pepper (chopped)
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2 tbsp olive oil
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1 tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
For the Tomato Sauce:
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2 cups crushed tomatoes
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3 garlic cloves (minced)
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1 tbsp tomato paste
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1 tsp sugar
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½ tsp dried basil
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1 tbsp olive oil
For the Béchamel:
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3 tbsp butter
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3 tbsp flour
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2 cups whole milk
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¼ tsp nutmeg
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½ tsp salt
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⅛ tsp white pepper
For Assembly:
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9 no-boil lasagna sheets
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8 oz halloumi (sliced)
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½ cup grated Parmesan
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1 tbsp olive oil
Instructions
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Preheat oven to 400°F. Toss veggies with 2 tbsp olive oil, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Roast for 20 mins.01
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Make tomato sauce: Sauté 3 minced garlic cloves in 1 tbsp olive oil, add 2 cups crushed tomatoes, 1 tbsp tomato paste, 1 tsp sugar, and ½ tsp basil. Simmer 10 mins.02
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Make béchamel: Melt 3 tbsp butter, whisk in 3 tbsp flour. Gradually add 2 cups milk, cook until thick. Stir in ¼ tsp nutmeg, ½ tsp salt, and ⅛ tsp white pepper.03
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Grill 8 oz halloumi slices 2 mins per side in 1 tbsp olive oil.04
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Layer sauce, 9 no-boil noodles, veggies, halloumi, and béchamel in baking dish. Repeat. Finish with ½ cup Parmesan.05
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Bake covered at 375°F for 30 mins, then uncovered for 15 mins. Rest 10 mins.06
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