Grilled Vegetable Lasagna Recipe

Name: Grilled Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream of mushroom sauce and Fresh spinach pasta; 1 pound mushroom; 2 tablespoons oil; 2 tablespoons herb butter; 1 shallot; 2 tablespoons sugar; 1 cup milk; 1/2 cup heavy cream; 3 cups fresh spinach leaves; 1 garlic clove; 1 teaspoon salt; 1 tablespoon oil; 4 eggs; 4 cups flour; Lasagna fillings; cream of mushroom sauce; spinach pasta; 1 Grilled egg plant (large); 1 Grilled zucchini (large); 1 Grilled corn; 1 teaspoon oil; 1 teaspoon salt; 1 cup Asiago cheese; 3 cups fresh Mozzarella cheese

Servings: persons

Cream of mushroom sauce and Fresh spinach pasta
1 pound mushroom
2 tablespoons oil
2 tablespoons herb butter
1 shallot
2 tablespoons sugar
1 cup milk
1/2 cup heavy cream
3 cups fresh spinach leaves
1 garlic clove
1 teaspoon salt
1 tablespoon oil
4 eggs
4 cups flour
Lasagna fillings
cream of mushroom sauce
spinach pasta
1 Grilled egg plant (large)
1 Grilled zucchini (large)
1 Grilled corn
1 teaspoon oil
1 teaspoon salt
1 cup Asiago cheese
3 cups fresh Mozzarella cheese

1
Steam the spinach and then allow to completely cool
2
Blend spinach, oil, garlic and salt until it's a paste
3
Pour a flour mound onto a work surface and create a well in the center
4
In the center place the 4 eggs and the spinach mixture
5
Beat the eggs in the center and then slowly incorporate the flour into the center
6
Beat and incorporate until you have blended in the flour and begin to knead
7
Knead for 6 to 10 minutes, you may or may not use all the flour
8
When the dough is just slightly sticky and elastic roll it into a plastic wrap and refrigerate for 30 minutes.
9
After the 30 minutes are up cut the dough into four pieces and roll with a pasta machine fold over twice and roll again repeating the step 2 times. Cut along the center to make two long strips of lasagna pasta
10
Drape over a wooden spoon to air dry for 20 minutes.
11
For the sauce: Melt the butter and oil in saucepan on high heat
12
Chop the clean mushroom tops and stems and saute in the butter/oil
13
After mushrooms are browned add the shallots and cook till soft
14
Add salt, sugar, milk and cream
15
Cover lower heat and let the sauce thicken for about 8 minutes
16
Blend the mixture in a blender and its ready for use
17
Slice the eggplant and zucchini drizzle with oil and salt and grill on both sides
18
Grill the corn until charred and cooked then slice the roasted kernels off
19
Cut the pasta to size depending on the size dish you have
20
To assemble the lasagna, start by placing some sauce at the bottom of the baking dish
21
Layer with overlapping lasagna sheets, follow with a layer of veggies cheese and more sauce
22
Repeat until you have filled the dish, topping the last layer of pasta with sauce and cheese
23
Bake in a 350 degree oven until the top is golden brown about 40 minutes, allow to cool slightly before cutting

1389

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: Cream of mushroom sauce and Fresh spinach pasta, 1 pound mushroom, 2 tablespoons oil, 2 tablespoons herb butter, and more.

Yes, Grilled 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.

That's it — enjoy your meal!

Grilled Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions