The hubby has been trying to incorporate more vegetarian meals into his diet and, since I am a veg-lover also, I’m game to give it a shot. This does present some challenges for a BBQ blogger, though. I did some searching around last weekend and decided veggie lasagna might be a good recipe to try on the Green Egg. I could grill the veggies (instead of roast them) and then bake the whole thing over indirect heat on my BGE. And, as long as we were being all healthful, why not eliminate carbs with a noodle-less recipe?
Well, friends, the end result tasted good but I learned a lot along the way. Isn’t it convenient when I make all of the mistakes so you don’t have to? 🙂
No Noodle Veggie Lasagna (serves 8)
adapted from Jennifer Hudson’s No Noodle Vegetable Lasagna
- Olive oil spray
- 3 medium summer squash
- 3 large zucchini
- 2 bell peppers (I used one red and one orange pepper)
- 1 large egg, beaten
- 15 oz container part-skim ricotta cheese
- 1/4 cup basil, fresh, cut into thin strips
- 1/2 cup grated Parmesan cheese
- 8 oz ball of fresh mozzarella cheese, shredded
- 1 jar (26 oz.) marinara sauce (I like Newman’s Own Fra Diavolo)
Set your grill up for direct heat and steady out around 400 degrees F. To prepare your veggies for grilling: slice the squash and zucchini vertically into thin planks about 1/2-inch thickness and cut the bell peppers in half, removing stem and seeds. For the squash and zucchini, you want nice flat pieces that are big enough to put on the grill but will also form ‘noodle’ layers in your lasagna. (I tried going with ovals cut on the bias and trust me when I say it was way, way too much work to grill these.) Once you are done cutting, put everything in a big bowl, drizzle with oil (I used garlic olive oil), sprinkle with salt and pepper, and toss to coat.
Place all veggies on the grill (or work in two batches if you don’t have enough grate space) and cook until done — about 3-4 minutes per side.
Remove from heat; place squash and zucchini on a plate and bell pepper in a Ziploc bag. Change your grill over to indirect heat (plate setter legs up on BGE) and reduce to 350 degrees. (Or set oven temperature to 350°F.)
Allow veggies to cool a bit. Remove peppers from bag, peel off skin, and slice into strips. In a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
To assemble lasagna, coat bottom and sides of a 14×8 inch baking dish with olive oil spray. Spread a thin layer of sauce on bottom of pan. Layer half of squash and zucchini over sauce.
Sprinkle half of bell pepper strips in gaps and over squash. Cover vegetables with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with remaining vegetables.
Cover with remaining marinara sauce; spread with remaining ricotta mixture, top with remaining mozzarella, then sprinkle with remaining Parmesan cheese.
Bake until the bottom starts to bubble, about 35 to 40 minutes. (No picture here because it was dark by the time I got my lasagna on to cook.) Remove lasagna from BGE (or oven) and allow it to rest for about 15 to 20 minutes.
Don’t skip the resting part. We were mighty hungry and so I served it up almost right away, resulting in runny lasagna. Of course, you could always reduce the veggies here and include lasagna noodles, as well. Either way, a tasty vegetarian dinner for the family. Buon appetito, y’all!