Yesterday was Grilled Lasagna day. It was an all day event, but so worth it!
I followed a recipe from the Big Green Egg cookbook. Reading this recipe was like reading the tax code. The recipe was three pages long on its own, and it included two internal references to other recipes in the book. In order words, one of the steps was “mix in the roasted red peppers (recipe on page 175).” So there’s no way I can replicate the recipe here. I’ll just give you the general idea.
This recipe called for an absolute bounty of yummy vegetables.
There they are, ready to be grilled! I had a great time shopping for these vegetables.
The first step was to prepare a roasted tomato sauce.
I started with two pounds of Roma tomatoes, plus a few tomatoes from our garden. I sliced the Roma tomatoes and tossed in olive oil, salt and pepper.
The tomatoes fired on the egg at 400 with garlic cloves roasting in olive oil.
Flip after a few minutes.
After the tomatoes cooled, I chopped them and simmered with garlic and some other spices. The tomatoes cooled, then I blended with fresh basil for a nice tomato sauce.
Next, I prepared a Mornay Sauce. This is a whole-milk based sauce with parmesan cheese. Yummy.
At this point, I’m about ready to be done with the stove! But there’s one more inside step: wilting some spinach.
OK, with all that work done, it’s time to head outside to grill some vegetables! I quartered all the vegetables, brushed with olive oil, and dusted with black pepper, sea salt, and garlic salt. Since the vegetables didn’t all fit on the grill at once, I started with the squash (since it would take the longest), and added the zucchini and eggplant.
I sliced all the vegetables. The peppers and mushrooms took their turn next while the squash kept cooking. After I grilled everything, I sliced it up and tossed it with the wilted spinach.
A quick side note here about grilling vegetables. The Big Green Egg cookbook tells you to peel tomatoes and peppers after grilling. I’m not a huge fan of the peeling. Part of the reason you grill the vegetables in the first place is to get the char, right? That said, you don’t want too much charcoal skin in your tomato sauce or your lasagna. So I take a middle ground on peeling. If the charred skin separates easily, I will go ahead and remove it. If not, the char goes right into the dish.
After you’re done grilling the vegetables, set the Egg for indirect cooking and reduce the temperature to 350.
Next, it’s time to layer the lasagna. I cooked my lasagna noodles a few hours earlier and kept them separated in a pan by lathering them in olive oil. We layered the noodles with vegetables, tomato sauce, and a ricotta / goat cheese / basil / thyme mixture. The Mornay sauce goes on top, with some mozzarella cheese.
After 45 minutes at 350, the lasagna is ready to eat! Yummy!
This was a grilling success. We actually had enough of everything to make a second mini-lasagna. I’ll be eating lasagna all week!