Grilled Vegetable Lasagna Recipe

A vegetarian's lasagna dream. This is a full and hardy lasagna made with vegetables that have been grilled first to give this dish a distinct grilled flavor yet live up to every bit of the word lasagna.

This easy vegetable lasagna recipe features 3 different cheeses to further its unique taste and will fill even the largest of your carnivores appetites. With filling grilled vegetables like mushrooms, eggplant and zucchini. It use some different spicing then many other lasagna recipes to further enhance this dishes unique flavor. It is sure to be a crowd pleaser and people will be wondering how they can get the recipe.

Easy Vegetable Lasagna Recipe Featuring Grilled Vegetables

Ingredients -

1 Medium Eggplant
2 Medium Zucchini
5 Plum Style Tomatoes
1 Red Bell Pepper
1 Large Sweet Onion, Cut Into Medium Wedges
4 - 5 Large White Mushrooms Sliced Medium
2/3 Cup Pitted Greek Black Olives, Chopped Fine
2 tbs Asiago Cheese Shredded
3/4 Cup Part-Skim Mozzarella Cheese Shredded
5 tbs Parmesan Cheese Grated
1/4 Cup All Purpose Flour
2 3/4 Cups Whole Milk
1/4 Cup Extra Vergin Olive Oil
3 tsp Minced Garlic
3 tbs. Fresh Basil Minced
1/8 tsp Ground Nutmeg
1 Bay Leaf
1/4 Cup Butter, Cubed
1/4 tsp Salt
1/2 tsp Fresh Ground Black Pepper
6 Lasagna Noodles No-Cook Verity

Preparation:

Slice eggplant, onions, bell peppers and zucchini into approximately one inch pieces and lightly oil with olive oil. Place these on your grill and cook till tender turning once half way through. When done place in a platter and return to kitchen.

Next slice the mushrooms medium thick and place in a small frying pan (alternatively mushrooms may also be grilled use skewers to make this easier) lightly coated in olive oil. Add the garlic and saute till mushrooms are tender but still firm and garlic is evenly toasted.

In a medium sauce pan melt the butter over a medium heat to this add the flour sifting to remove any clumping and stir till well blended and smooth. Gradually add the milk stirring continually to this add the bay leaf, nutmeg and increase heat bringing to a gentle boil. Cook and stir for approximately two minutes until thickened. Immediately upon thickening remove from heat and mix in asiago cheese, 3 tbs parmesan cheese and the basil. Add salt, fresh ground pepper. Remove bay leaf and discard.

In a greased 11 x 7 baking pan spread about one quarter of the sauce mixture in the bottom of the pan. Next add approximately two cups of the grilled and sauteed vegetables top with a quarter cup of mozzarella and a layer of the lasagna noodles. Continue to repeat the process topping off with the vegetables and sauce mixture, Top with mozzarella and some fresh grated parmesan. Cover with aluminum foil and place into a preheated 375° F. oven for approximately 30 o 40 minutes or until bubbly.

Remove from the oven allow to stand for 5 minutes and serve with your favorite white wine and a fresh garden salad along with garlic breadsticks.

Serves 6

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Lasagna

Large rectangular shaped heavy pasta noodles usually about 2 to 3 inches wide and about 10 to 12 inches long. Also any of the dishes made with said noodles usually consisting of various layers of sauce (usually tomato based but also sometimes a white Alfredo base) cheeses (mozzarella and ricotta being the most common) noodles and either meat or vegetables or a combination of both. Served as a casserole with bread and salad are among its most common. Very traditional Italian dish made in many parts of the world.

Learn More About the>> History of Barbecue

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Grilled vegetable recipes like vegetable lasagna are the perfect veggie dish for your family. The complete guide to vegetables on the barbeque grill, including vegetable lasagna recipes complement any dinner salad and fresh homemade bread.