There is no better time than August to open a cold beer and cozy up by the grill to enjoy the last days of summer. My husband enjoys grilling anything and especially loves grilling vegetables. Which is great for me because by August I am floundering for a creative dinner to use the abundance of zucchini and squash that I have purchased at the local farmer’s market.
Jared coats the eggplant, zucchini, yellow summer squash, and bell peppers in olive oil, salt, and pepper. He grills the vegetables along with chicken, steak, or sausage. We enjoy the vegetables and protein du jour for dinner. After dinner, I slice the remaining vegetables and store each vegetable separately.
The magic happens overnight when the natural juices and olive oil seep out of the vegetables creating a wonderful natural marinade. I love finding creative ways to repurpose leftovers. A recipe that amplifies the leftovers into a completely unique flavor is that much better. This vegetable lasagna is just a framework and can be made with whatever vegetables are in season.
I am also a huge fan of recipes that I can make in bulk and then freezer. This recipe is perfect for just that. In fact, I often feel that it tastes better after allowing the flavors to marry in the fridge for a few days. And unfreezing the vegetable lasagna makes for a flawless lunch of dinner. I like to freeze the lasagna in individual portions so that I can quickly grab a single serving to take lunch at work.
Vegetable Lasagna
- Total Time: 2 hour 30 minutes
- Yield: 12 servings 1x
Description
I love finding creative ways to repurpose leftovers…and this vegetable lasagna is the perfect way to repurpose leftover grilled vegetables into a separate meal. This vegetable lasagna recipe is just a framework and can be made with whatever vegetables are in season.
Ingredients
Caramelized Onions
- 1 1/2 large onions, chopped
- 2 1/2 Tbs olive oil
- 1 tsp kosher salt
- 1/4 tsp pepper
Roasted Mushrooms
- 1 16-ounce packages baby bella mushrooms, chopped
- 1 1/2 Tbs olive oil
- 1 Tbs balsamic vinegar
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 sprig rosemary
Ricotta Mix
- 22 ounces ricotta cheese (about 1 1/2 15 ounce container ricotta)
- 2 eggs
- 1/4 cup heavy cream
- 1/2 Tbs roasted garlic
- 1/2 tsp fresh thyme, chopped
- 1/2 Tbs fresh Italian oregano or chives, chopped
- 1 Tbs fresh parsley, chopped
- 2 1/2 Tbs fresh basil, chopped
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
Lasagna Assembly
- 4 cups marinara
- 6 ounces lasagna sheets
- 1 cup caramelized onions (see above)
- 2 cups grilled or roasted zucchini
- 2 cups grilled or roasted squash
- 2 cups grilled or roasted eggplant
- 1 1/2 cups roasted bell peppers
- 2 cups roasted mushrooms (see above)
- Ricotta mix (see above)
- 12 ounces mozzarella cheese, grated
- 1/4 cup Parmesan cheese
Instructions
- First, caramelize the onions: Combine and cook over medium heat, stirring occasionally, for about 45-60 minutes. This will make about 3 cups of caramelized onions.
- Meanwhile, roast the mushrooms: Place mushrooms on a sheet pan and cover in olive oil, balsamic vinegar, salt, pepper and rosemary. Toss to combine. Roast at 375 F for 25-30 minutes. This will yield about 4 cups roasted mushrooms.
- Make the Ricotta Mix: Combine all ingredients in a bowl and mix to combine.
- Assemble the lasagna: Tomato sauce, lasagna noodles, onions and eggplant, ricotta mixture, mozzarella cheese, lasagna noodles, tomato sauce, squash and red bell pepper, ricotta mixture, mozzarella, lasagna noodles, tomato sauce, zucchini and mushrooms, ricotta mixture, mozzarella, lasagna noodles, tomato sauce, all remaining veggies, parmesan cheese
- Cover in tin foil and bake for 1 hour at 350 F. Uncover and cook an additional 15-30 minutes.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Cuisine: Italian-ish
Keywords: Veggie Lasagna