Grilled Summer Vegetable Lasagna |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 10 |
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Grilling the vegetables makes all the difference in this original lasagna recipe. Ingredients:
8 -10 small red potatoes, halved, skins on |
5 garlic cloves, peeled |
1 tablespoon coarse sea salt |
1 medium zucchini, quartered lengthwise |
1 medium yellow squash, quartered lengthwise |
2 large sweet onions, peeled and quartered lengthwise, leaving root intact |
1/4 cup extra virgin olive oil |
2 (8 ounce) packages cream cheese, room temperature |
1/2 lb asiago cheese, grated and divided |
1 egg, beaten with fork |
fresh ground black pepper |
1 (26 ounce) jar tomato sauce (with basil) |
10 lasagna noodles (no boil) |
Directions:
1. In a medium size pot, place potatoes, garlic cloves and salt. Bring to boil, then reduce heat and simmer until tip of knife pierces the flesh, approximately 12-15 minutes. Potatoes should be firm enough to grill. Drain and spread out on sheet pan to slightly cool and dry. Reserve garlic for lasagna assembly.
2. Preheat gas grill to medium high. Brush potatoes, squash and onions with olive oil; place on grill, turning frequently to roast all sides. After 10-15 minutes, when vegetables are browned and tender, remove from grill. Allow to slightly cool, remove root from onions and roughly chop. Quarter the potatoes.
3. Preheat oven to 350 degrees.
4. In bowl of stand mixer or food processor, combine cream cheese, half of asiago cheese and egg. Add black pepper to taste.
5. Pour half of sauce on bottom of 9 x 13 baking dish. Layer as follows: Five noodles, cheese and egg mixture, potatoes and garlic, five noodles, remaining sauce, onions and squash, top with remaining asiago cheese.
6. Bake for one hour at 350 degrees.
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