Layers of lasagna noodles are interspersed with grilled vegetables, cheese, and tomato sauce, then blanketed with Mornay sauce, for this vegetarian version of lasagna. Although lasagna noodles are used in this recipe, wonton skins, prepared according to package instructions, make a perfect and lighter substitute for traditional lasagna noodles. This dish can be made ahead of time and reheated for a quick weeknight dinner.
Ingredients
- 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
Mornay Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 11⁄4 cups whole milk
- 1⁄2 cup grated Parmigiano-Reggiano cheese (2 ounces)
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon freshly ground white pepper
- 5 cups Garden-Fresh Tomato Sauce
- 1 pound lasagna noodles, cooked according to package directions
- 1 cup shredded mozzarella cheese (4 ounces)
Instructions
Equipment Deep Dish Pizza/Baking Stone or a 9 by 13-inch glass or ceramic baking dish
Set the EGG for direct cooking at 500°F/260°C.
Heat 1 tablespoon of the olive oil in a large sauté pan on the stove top over medium heat. Add the spinach and cook for 2 to 3 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 2 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.
Serves 8