Bring a large saucepan of water to the boil. Cook lasagne in batches until tender. Drain.
Meanwhile, heat 1 tablespoon of oil in a large frying pan over high heat. Cook zucchini and asparagus for 2-3 minutes or until just tender. Add sauce and bring to a simmer.
Heat remaining oil in a separate pan. Cook peas and garlic for 2-3 minutes or until just tender. Add ¼ cup of water and mash lightly with a fork. Stir through mint.
Cook haloumi in a frying pan over high heat for 1 minute each side until golden. Remove from pan. Add spinach to same pan and stir for 1 minute until wilted.
Divide spinach between serving plates. Layer lasagne, zucchini mixture and peas to form 4 stacks. Top with haloumi and extra mint leaves to serve.
Go Vegan: Replace lasagne sheets with vegan lasagne sheets or pasta. Replace haloumi with pan fried vegan cheese or tofu.