Description
Layered Sweet Potato, Zucchini & Crispy Halloumi Lasagna with Whipped Garlic Feta & Chili Honey combines tender roasted sweet potatoes and zucchini with creamy whipped garlic feta and golden crispy halloumi. Finished with a sweet and spicy chilli honey drizzle, this Mediterranean-inspired vegetarian dish is perfect for entertaining, weekend dinners and special meals.
Ingredients
For the Layers:
2 large sweet potatoes, thinly sliced
2 medium zucchinis, thinly sliced lengthwise
250 g halloumi, sliced
2 tbsp olive oil
Salt and black pepper, to taste
½ tsp paprika
½ tsp dried oregano
For the Whipped Garlic Feta:
200 g feta cheese
100 g Greek yoghurt
1 tbsp olive oil
1 tbsp fresh lemon juice
2 garlic cloves, minced
½ tsp dried thyme
Black pepper, to taste
For the Chilli Honey:
¼ cup honey
½ tsp chilli flakes
1 tsp fresh lemon juice
Pinch of sea salt
For Garnish:
2 tbsp fresh parsley or mint, chopped
Extra crumbled feta, optional
Lemon zest, optional
Instructions
Preheat the oven to 400°F (200°C).
Arrange the thinly sliced sweet potatoes and zucchini on baking sheets. Brush them with olive oil and season with salt, black pepper, paprika and dried oregano.
Roast for 18–22 minutes, turning halfway through, until the vegetables are tender and lightly golden.
While the vegetables are roasting, heat a non-stick skillet over medium-high heat.
Add the halloumi slices and cook for 2–3 minutes per side, until golden and crisp around the edges. Remove from the skillet and set aside.
Add the feta cheese, Greek yoghurt, olive oil, fresh lemon juice, minced garlic, dried thyme and black pepper to a blender or food processor. Blend until smooth and creamy.
Lightly grease a baking dish.
Arrange a layer of roasted sweet potato slices across the bottom, followed by a layer of roasted zucchini.
Add a layer of whipped garlic feta, then arrange pieces of crispy halloumi over the feta.
Repeat the layers until the vegetables, feta and halloumi have been used, finishing with halloumi and feta on top.
Reduce the oven temperature to 375°F (190°C).
Cover the baking dish loosely with foil and bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the top is golden and bubbling.
While the lasagna is baking, combine the honey, chilli flakes, fresh lemon juice and sea salt in a small bowl. Stir until well combined.
Remove the lasagna from the oven and allow it to rest for 10 minutes before slicing.
Drizzle generously with the chilli honey, then garnish with fresh parsley or mint and a little lemon zest if desired.
Serve warm while the halloumi is golden and the whipped feta remains creamy.
Notes
Slice the vegetables evenly so they roast consistently.
Avoid overcrowding the baking sheets so the vegetables roast rather than steam.
Cook the halloumi until golden to create a crisp contrast with the creamy feta.
Blend the feta until completely smooth for an easy-to-spread texture.
Allow the lasagna to rest for 10 minutes before slicing so the layers can settle.
Fresh mint or parsley both work well as a garnish.
Reduce or omit the chilli flakes for a milder honey drizzle.
Store leftovers in an airtight container in the refrigerator and reheat gently.
Finish reheated portions with fresh herbs and additional chilli honey if desired.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Main Course, Vegetarian
- Method: Oven
- Cuisine: Mediterranean