Grilled Vegetable Lasagna
Lighten up everyone’s favorite lasagna for the new year! Try Grilled Vegetable Lasagna – we bet everyone will love it!
1 tablespoon plus 1⁄4 cup extra-virgin olive oil
10 ounces fresh spinach leaves, washed and dried
2 zucchini, quartered lengthwise
2 yellow crookneck squash, quartered lengthwise
2 Japanese eggplants, quartered lengthwise
11⁄2 cups portobello mushrooms, gills removed (6 ounces)
11⁄2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
2 roasted red bell peppers, chopped (page 170)
2 cups ricotta cheese (1 pound)
1⁄2 cup goat cheese (2 ounces), at room temperature
1 large egg
1⁄2 cup firmly packed fresh basil leaves, chopped
1 tablespoon fresh thyme leaves, chopped
Deep Dish Pizza/Baking Stone or a 9 by 13-inch glass or ceramic baking dish
Set the Big Green Egg for direct cooking at 500°F/260°C.
Heat one tablespoon of the olive oil in a large sauté pan on the stovetop over medium heat. Add the spinach and cook for two to three minutes, until wilted. Set aside.
Brush the zucchini, squash, eggplant, and mushrooms with the remaining 1⁄4 cup olive oil and season with the garlic powder and salt and pepper. Place the vegetables on the grid. Close the lid of the EGG and grill for two minutes per side. Transfer the vegetables to a rimmed sheet pan and let cool slightly.
Using the Grid Gripper and Pit Mitt BBQ Glove or Grilling Mitts, carefully remove the grid and add the ConvEGGtor. Lower the temperature to 350°F/177°C.
Dice the zucchini, squash, eggplant, and mushrooms into 1⁄2-inch cubes and place in a large bowl. Add the bell peppers and spinach and stir to incorporate. Combine the ricotta cheese, goat cheese, egg, basil, and thyme in a small bowl. Season with salt and pepper and mix well. Set aside.
Recipe and photo from Big Green Egg.