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Preparation Method

Prep zucchini, very thinly sliced lengthways onion, finely chopped garlic cloves, finely chopped Step 1 Heat oil in a large frying pan over medium-high heat. Add onion, garlic and bay leaf. Cook, stirring occasionally, for 4 minutes or until golden. Increase heat to high. Push onion mixture to edges of pan. Add mince. Season with salt and pepper. Cook, breaking up mince with a wooden spoon, for 3 minutes or until browned. Add passata and oregano. Stir to combine. Reduce heat to medium-low. Cover. Simmer for 10 minutes or until sauce has thickened. Remove and discard bay leaf. Step 2 Meanwhile, preheat a barbecue or chargrill plate on high. Place zucchini and oil in a large bowl. Toss to coat. Cook zucchini, in batches, for 1 to 2 minutes each side or until lightly charred. Set aside. Step 3 Preheat oven to 220C/200C fan-forced. Grease a 5cm-deep, 20cm x 32cm baking dish. Step 4 Cut haloumi horizontally into 4 thin slices. Cut each slice into 3 strips. Spread 1/3 of the bolognese over base of prepared dish. Layer 1/3 of the zucchini, then half of the basil over bolognese. Top with half of the remaining bolognese and 6 slices of haloumi. Repeat layering with half of the remaining zucchini, remaining basil and remaining bolognese. Top with remaining zucchini and haloumi. Spray with oil. Bake for 15 minutes or until heated through. Step 5 Preheat grill on high. Grill lasagne for 3 minutes or until haloumi is golden. Season with pepper. Serve sprinkled with extra basil leaves. source: taste.com.au