Grilled Vegetable Lasagna

Serves 8

  • 2 large zucchini, sliced 1/4 inch wide lengthwise
  • 2 medium eggplants, sliced 1/4 inch wide lengthwise
  • 2 large red bell peppers, seeded and cut in half
  • 15 ounces ricotta cheese, I used homemade ricotta
  • 1 egg
  • 1 Tablespoon fresh parsley, chopped
  • Tomato based meat sauce, your favorite
  • salt and pepper to taste
  • extra virgin olive oil
  • 4 ounces of shredded mozzarella cheese
  • 8 ounces fresh mozzarella, cut into cubes

Directions

Make your meat sauce using your favorite recipe, or mine. While the meat sauce simmers on the stove you can prepare your vegetables. Preheat your grill. Slice the zucchini, eggplant, and red pepper. Drizzle with olive oil. Brush or rub the oil over the slices to distribute.

Place the vegetables on the grill, cooking for 2-3 minutes on each side. You want the eggplant and zucchini to soften but retain some structure. The red pepper may take longer. You'll want the skin side to blister and blacken. Remove the zucchini and eggplant to a platter to cool. Place the peppers in a glass bowl covered with plastic wrap. This will cause the peppers to steam a bit and make it easy to remove the skin. Wait about 20 minutes or until you can handle the peppers. The skin should peel off easily. Slice each half of pepper into 3 strips.

Mix together the ricotta cheese, egg, and parsley. Set aside. Shred the 4 ounces of mozzarella and cube the fresh mozzarella. Set aside.

Preheat the over to 350 degrees, F. Now you are ready to assemble the lasagna. Place a layer of the meat sauce in the bottom of a 9 X 13 glass or ceramic baking dish. Top the sauce with one-third of the slices of zucchini and eggplant, overlapping one with the other. Place half the pepper strips on top of the vegetables. Spoon half of the ricotta mixture evenly on the vegetables. Spread with the back of a spoon or a spatula. Sprinkle half of the fresh mozzarella chunks over the ricotta mixture.

Repeat the process again, beginning with the meat sauce. Top this layer with the remaining third of zucchini and eggplant. Pour the remaining sauce over the vegetables and top with the shredded mozzarella cheese.

Bake the lasagna for 45 minutes, until bubbly and the cheese has melted. Let sit for 20-30 minutes before serving.