Delicious Vegetable Lasagna
weber
This lasagna recipe has a different twist, as instead of making it in the oven, it’s cooked on a grill with applewood chips, which gives it a special flavor. It’s made with eggplants, zucchini, red peppers, mushrooms, mozzarella cheese, and parmesan, along with a touch of delicious olive oil.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
9
Servings
  • 2 eggplants , in ½ cm slices
  • 4 zucchinis, in ½ cm slices
  • 4 red bell peppers, cut into strips
  • 1/2 kilos button mushrooms, sliced
  • 350 grams lasagna sheets, precooked
  • 500 grams fresh Mozzarella cheese, grated
  • 1/2 cups Parmesan cheese, freshly grated
  • olive oil
  • coarse salt
  • black pepper
  • 3 tablespoons olive oil , for the sauce
  • 1 white onion , finely chopped for the sauce
  • 1 carrot , peeled and finely chopped for the sauce
  • 1 stem celery, finely chopped for the sauce
  • 1 kilo Roma tomato, seedless and finely chopped for the sauce
  • 3 tablespoons tomato , in paste, for the sauce
  • 1 leaf bay, for the sauce
  • 3/4 teaspoons dried oregano, for the sauce
  • 1/4 teaspoons chile flakes, dry, for the sauce
  • coarse salt , for the sauce
  • black pepper, for the sauce
  • 500 grams ricotta cheese
  • 2 egg yolks
  • 1/2 cups Parmesan cheese, fresh, grated
  • 1/4 cups parsley , finely chopped
  • coarse salt
  • ground black pepper
  • nutmeg, freshly grated
Preparation
50 mins
40 mins
Low
  • Prepare your Weber® grill for medium direct heat (350° - 450°F or 175° - 232°C). Soak 2 handfuls of Weber Applewood Chips in water for 30 minutes prior to grilling.
  • To prepare the sauce, in a medium pot, heat the olive oil and add the onion, carrot, and celery; cook for 10 minutes or until the onion is soft, stirring occasionally. Add the tomatoes, garlic, bay leaf, oregano, dried chili, and salt and pepper to taste. Bring to a boil, stirring occasionally, and cook on low heat for another 40 minutes, covered. Remove the bay leaf and add the tomato concentrate, increase heat to medium, and let it boil for 15 minutes, stirring until the sauce thickens, adjust seasoning, and set aside.
  • Mix all the ingredients for the ricotta layer and set aside. Brush the vegetables with olive oil, add salt and pepper to taste, and transfer them to your grill over medium direct heat for 5 to 10 minutes, or until you start to see grill marks. Remove from the grill and set aside.
  • Begin assembling the lasagna in a large Weber Drip Tray, layering your ingredients in the following order: a layer of sauce, lasagna sheets, ricotta mixture, grilled vegetables, and repeat until finishing with a layer of lasagna, sauce, and finally, the grated cheese mixture.
  • Place the chips directly on the coals or in your Weber Original Smokebox, and once they start to emit white smoke, transfer the lasagna dish to your grill over medium indirect heat for 40 minutes or until the cheese is melted and bubbly. Remove the dish from the grill and let it rest for 15 minutes. Serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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