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Recipe of Delicious Vegetable Lasagna
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Recipe of Delicious Vegetable Lasagna
Recipe

Delicious Vegetable Lasagna

50 min
40 min
Easy
19
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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.

Ingredients

9 servings
  • 2 eggplants in ½ cm slices
  • 4 pumpkins in ½ cm slices
  • 4 Red bell peppers cut into strips
  • 1/2 kilo of mushroom sliced
  • 350 grams of pasta for lasagna precooked
  • 500 grams of fresh mozzarella cheese grated
  • 1/2 Cup of Parmesan cheese fresh grated
  • 2 handfuls of Apple Weber® Wood Chips
  • to taste of olive oil
  • to taste of sea salt
  • to taste of black pepper
  • 3 spoonfuls of olive oil for the sauce
  • 1 White onion finely chopped for the sauce
  • 1 carrot peeled and finely chopped for the sauce
  • 1 stem of celery finely chopped for the sauce
  • 1 kilo of saladette tomatoes seeded and finely chopped for the sauce
  • 3 spoonfuls of tomato in pasta, for the sauce
  • 1 sheet of laurel for the sauce
  • 3/4 of teaspoonful of Dried oregano for the sauce
  • 1/4 of teaspoonful of flakes of chili dry, for the sauce
  • to taste of sea salt for the sauce
  • to taste of black pepper for the sauce
  • 500 grams of ricotta cheese
  • 2 egg yolks
  • 1/2 Cup of Parmesan cheese fresh, grated
  • 1/4 of Cup of parsley finely chopped
  • to taste of sea salt
  • to taste of ground black pepper
  • to taste of 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.
    Calories
    602
    kcal
    30%
    Carbohydrates
    51.8
    g
    17%
    Proteins
    40.1
    g
    80%
    Lipids
    27.3
    g
    42%
    Fiber
    7.2
    g
    14%
    Sugar
    12.3
    g
    14%
    Cholesterol
    115
    mg
    38%
    Esha
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