Vegetable Lasagna

Name: Vegetable Lasagna
Yield: Serves 3 or 4 as a main course or 6 as a starter
Cuisine: Italian
Ingredients: Freshly ground black pepper; 2 medium beefsteak tomatoes, thickly sliced; 6 Roma tomatoes, coarsely chopped; 3 garlic cloves, minced; 5 small fresh sage leaves; About ¾ teaspoon sea salt; 3 tablespoons olive oil classico; 1 white onion, coarsely chopped; 1 celery stalk, coarsely chopped; 1 tablespoon fresh rosemary needles; 1⅓ cups (150 g) grated aged cheese, such as Parmigiano-Reggiano; 2 tablespoons kosher salt; 2 medium zucchini, thickly sliced lengthwise; 2 medium globe eggplants, thickly sliced lengthwise; 2 teaspoons fresh thyme leaves

Preparation info

Serves
3 or 4
as a main course

Difficulty
Medium

Appears in

Hot Coals

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

About

Who doesn’t love lasagna? With melted cheese, tomato sauce, and fresh vegetables, it’s difficult to mess up—but you can make it even better with the kamado. The grill imparts a smoky flavor to the lasagna that really takes this Italian classic up a notch.

Ingredients

For the Tomato Sauce

3 tablespoons olive oil classico
1 white onion, coarsely chopped
1

Europe
Italy
Main course
Starter
Gluten-free
Vegetarian
Mediterranean
Bread

Method

Make the tomato sauce: In a sauté pan, heat the oil over medium-high heat. Sauté the onion and celery with the rosemary, thyme, and sage until the onion is translucent, lowering the heat to medium if necessary, about 8 minutes. Add the garlic and sauté for another minute. Add the tomatoes, mix, and let them simmer for 15 minutes. Puree the sauce with a hand blender and all