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Recipe of Delicious Vegetable Lasagna
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Recipe of Delicious Vegetable Lasagna
Recipe

Delicious Vegetable Lasagna

50 mins
40 mins
Low
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This lasagna recipe has a different touch, because instead of making it in the oven, it goes on the grill, with apple wood chips, which gives it a special flavor. It is made with eggplants, pumpkins, red peppers, mushrooms, mozzarella cheese and Parmesan, in addition to a touch of delicious olive oil.
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Ingredients

9 portions
  • 2 eggplants, in ½ cm slices
  • 4 pumpkins, in ½ cm slices
  • 4 red peppers, cut into strips
  • 1/2 kilos mushroom, sliced
  • 350 grams pasta for lasagna, precooked
  • 500 grams fresh mozzarella cheese, grated
  • 1/2 cups parmesan cheese, fresh grated
  • 2 handfuls Apple Weber® Wood Chips
  • to taste olive oil
  • to taste sea salt
  • to taste 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 saladette tomatoes, seeded and finely chopped for the sauce
  • 3 tablespoons tomtato, in pasta, for the sauce
  • 1 leave bay (laurel), for the sauce
  • 3/4 teaspoons Dried oregano, for the sauce
  • 1/4 teaspoons flakes of chili, dry, for the sauce
  • to taste sea salt, for the sauce
  • to taste 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
  • to taste sea salt
  • to taste ground black pepper
  • to taste nutmeg, fresh grated
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Preparation

Prepare your Weber® grill for direct medium heat (350 ° - 450 ° F or 175 ° - 232 ° C). Moisten Apple Weber Wood Chips in water for 30 minutes before roasting.
To prepare the sauce, in a pot over medium heat, heat the olive oil and add the onion, carrot and celery; Cook for 10 minutes or until the onion is soft and stir occasionally. Add the tomatoes, garlic, bay leaf, oregano, dried chili, and salt and pepper to taste. Bring to a boil stirring occasionally and cook over low heat for 40 more minutes, with the pot covered. Remove the bay leaf and add the tomato concentrate, increase the heat over medium heat and boil for 15 minutes, stirring until the sauce thickens, rectifies seasoning and reserve.
Mix all the ingredients of the ricotta layer and reserve. Varnish 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 begin to see roast marks. Remove them from the grill and reserve.
Start assembling the lasagna in a Large Weber Drain Tray, placing your ingredients in the following order: a layer of sauce, lasagna slices, ricotta mixture, roasted vegetables and repeat until finished with lasagna layer, sauce and finally, the mixture of grated cheeses.
Place the chips directly on the coals or in your Weber Original Smoke Box and once they start emitting white smoke, transfer the lasagna mold to your grill over indirect medium heat for 40 minutes or until the cheese is au gratin. Remove the mold from the grill and let stand for 15 minutes. Serve hot.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Anayled Ap
06/11/2019 14:55:05
Deliciosa
Tere Milanés
24/10/2019 23:15:44
Rico

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