Grilled Summer Vegetable Lasagna Recipe

Name: Grilled Summer Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ cup extra virgin olive oil; 2 (8 ounce) packages cream cheese, room temperature; 12 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)

Servings: persons

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
¼ cup extra virgin olive oil
2 (8 ounce) packages cream cheese, room temperature
12 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)

1
In a medium size pot, place potatoes, garlic cloves and salt.
2
Bring to boil, then reduce heat and simmer until tip of knife pierces the flesh, approximately 12-15 minutes.
3
Potatoes should be firm enough to grill.
4
Drain and spread out on sheet pan to slightly cool and dry.
5
Reserve garlic for lasagna assembly.
6
Preheat gas grill to medium high.
7
Brush potatoes, squash and onions with olive oil; place on grill, turning frequently to roast all sides.
8
After 10-15 minutes, when vegetables are browned and tender, remove from grill.
9
Allow to slightly cool, remove root from onions and roughly chop.
10
Quarter the potatoes.
11
Preheat oven to 350 degrees.
12
In bowl of stand mixer or food processor, combine cream cheese, half of asiago cheese and egg.
13
Add black pepper to taste.
14
Pour half of sauce on bottom of 9 x 13 baking dish.
15
Layer as follows: Five noodles, cheese and egg mixture, potatoes and garlic, five noodles, remaining sauce, onions and squash, top with remaining asiago cheese.
16
Bake for one hour at 350 degrees.

7105

kcal

Calories

489

Fat

282

Carbs

391

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 -10 small red potatoes, halved, skins on, 5 garlic cloves, peeled, 1 tablespoon coarse sea salt, 1 medium zucchini, quartered lengthwise, and more.

Yes, Grilled Summer Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Summer Vegetable Lasagna

How did you like this recipe?

Frequently Asked Questions