Name: Delicious Vegetable Lasagna
Prep time: 90 min
Cook time: 40 min
Yield: 9
Cuisine: Internacional
Ingredients: 2 eggplants, in ½ cm slices; 4 pumpkins, 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.