grilled fresh vegetable lasagna

How To Make grilled fresh vegetable lasagna

• 1

  Start by rinsing your vegetables lightly, you want them to be nice and clean. Begin with the eggplant since that takes the longest to grill. Cut length wise, about ¼ inch thick. Prepare a flat top griddle with lots of olive oil over medium heat. You can play it by ear with exactly how much oil you use. Start making your marinade. Combine olive oil,salt, pepper, red pepper and dry basil. Brush one side of the eggplant lightly with the marinade and put on the griddle (marinated side down) and then brush more of the marinade on the other side. As the eggplants are finished cooking, either put them on a tray, plate or a wire rack, so any excess oil drips off.
• 2

  Cut your zucchini and yellow squash, length wise. Again, cut a ¼ inch thick. Wait for all of the eggplants to finish cooking. Since you are using two large eggplants, this could take up to an hour. Each side usually takes around 15-25 minutes depending on your stove. Once all the eggplant is done, do the same with the yellow squash. Brush one side with the marinade, put on the griddle (marinated side down) and brush your marinade on the other side. All of the yellow squash will take around 45 minutes to cook (10-20 minutes each side). Put the finished squash on your tray. Now repeat the same steps with the zucchini. Brush one side with the marinade, put on the griddle (marinated side down), and brush more marinade on the other side. The zucchini should take around 40 minutes to cook (10-20 minutes each side.) Move the cooked zucchini to your tray with all of the other grilled vegetables.
• 3

  Let the vegetables cool for a few minutes and start preparing your cheese mixture. Combine ricotta, salt, pepper, chopped Italian parsley and red pepper. Mix until combined. We will be using the parmigiana as is, so just have it ready!!
• 4

  Clean your tomatoes and do a rough chop. I like the pieces kind of chunky, but you do it however you like! Put your chopped tomatoes in a bowl. When you chop tomatoes, a lot of the juice seeps out, but don’t throw it away!! Add it to the bowl. Chop your garlic and add with the tomatoes. Add salt, pepper and pesto. Mix.
• 5

  Preheat your oven to 350 degrees. Prepare a large casserole pan with lots of olive oil. You don’t want your bottom layer of vegetables sticking to the pan. Now is the fun part, arranging it!! The way I like to do it is by having each layer a specific vegetable, as opposed to mixing them. That way, in each bite, you get a little of everything!! Start with a layer of eggplant. You can make each layer as thin or thick as you like. Once the eggplant is done, spread a generous amount of ricotta on top. Now do a layer of zucchini. Spread more ricotta. Now do a layer of squash. Now..you guessed it, more ricotta!!
• 6

  Continue doing these steps until you have no more ricotta or vegetables left. Cover the top layer with the raw tomato sauce and sprinkle the parmigiana cheese all over the top!! Put in the oven and cook for an hour and half. Take it out of the oven and let it sit for at least 20 minutes before serving. Cut a nice big slice for yourself and enjoy with a glass of red wine!! Buon Appetito!!
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