A Vegetable LasagnaI have made classic style lasagna for a long time, but this grilled vegetable lasagna is a first for me. I've thought about it a lot, but never found a recipe that really made me want to try to make it. The kind of vegetable lasagna I wanted to make is one made with slices of eggplant and zucchini, instead of lasagna noodles, cooked in a tomato sauce. Eggplant and zucchini always seemed to me to be a tasty substitution for traditional lasagna noodles. Well, with eggplant and zucchini in season right now, there really is no better time to try a vegetable lasagna.
|Baked Vegetable Lasagna|
Grilled Eggplant and Zucchini LasagnaPrinter Friendly Recipe
|The Vegetable Lasagna Ingredients|
- 2 large zucchini, sliced 1/4 inch wide lengthwise
- 2 medium eggplants, sliced 1/4 inch wide lengthwise
- 2 large red bell peppers, seeded and cut in half
- 15 ounces ricotta cheese, I used homemade ricotta
- 1 egg
- 1 Tablespoon fresh parsley, chopped
- Tomato based meat sauce, your favorite
- salt and pepper to taste
- extra virgin olive oil
- 4 ounces of shredded mozzarella cheese
- 8 ounces fresh mozzarella, cut into cubes
DirectionsPrepare your meat sauce using your favorite recipe, or this one from my classic lasagna recipe. While the meat sauce simmers on the stove, you can prepare your vegetables. Preheat your grill. Slice the zucchini, eggplant, and red pepper. Drizzle with olive oil. Brush or rub the oil over the slices to distribute. Place the vegetables on the grill, cooking for 2-3 minutes on each side.
|Grill the Vegetables|
You want the eggplant and zucchini to soften but retain some structure. The red pepper may take longer. You'll want the skin side to blister and blacken. Remove the zucchini and eggplant to a platter to cool.
Place the peppers in a glass bowl covered with plastic wrap. This will cause the peppers to steam a bit and make it easy to remove the skin. Wait about 20 minutes or until you can handle the peppers. The skin should peel off easily. Slice each half of pepper into three strips.
|Steam the Peppers for Easy Skin Removal|
Preheat the oven to 350 degrees F. Now you are ready to assemble the lasagna. Place a layer of the meat sauce in the bottom of a 9 X 13-inch glass or ceramic baking dish. Top the sauce with one-third of the slices of zucchini and eggplant, overlapping one with the other.
|Layer the Zucchini and Eggplant on the Sauce|
|One Full Layer Assembled|
|Ready for the Oven|
The flavors in this vegetable lasagna worked very well together. I know this because I ate one piece...and then another. Yum!
Here are a couple of other links you might like:
Homemade Ricotta Cheese
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