Roast Tomato Basil And Haloumi Lasagne | Donna Hay

Ingredients

• 850g vine-ripened cherry tomatoes
• 4 cloves garlic, crushed
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• sea salt and cracked black pepper
• 1 cup basil leaves
• 3 bunches (800g) English spinach leaves, roughly chopped
• 8 dried wholemeal lasagne sheets
• 100g grated mozzarella
• 200g haloumi, thinly sliced
• basil pesto, to serve