Tastes of Summer: Grilled Eggplant and Zucchini Lasagna

Grilled Eggplant and Zucchini Lasagna

When I made Kathy Hester’s Lentil Quinoa Bolognese Sauce  from The Great Vegan Bean Book (currently ranked #1 Best Seller in Vegetable Cooking on Amazon), I had, just a little sauce (ahem) leftover. You can still enter to win a copy of the book here.

Grilled Vegetable LasagnaJust look at that lovely browned foxy moxy cheese on top!

Which is great ’cause the sauce is something you can freeze and use in multiple dishes. I had eggplants, zucchini and tomatoes coming out my ears and I have been more than a little obsessive about my brand new grill pan as of late. It. Just. Makes. Everything. Taste. So. Good. Anyway, I think you get where this is leading. Yeah, the Grilled Eggplant and Zucchini Lasagna. This is a dish I will be making again and again this summer. If you have a garden, I can imagine this will quickly become one of your favorites as well to use up your bounty in such a delicious way.

TopZooming in for the close up…

Did I mention it’s PASTA FREE? (and therefore gluten free?) That’s right, you can eat a giant slice without any guilt, cause I’m pretty sure it has less than half the calories of a regular slice of lasagna, but it’s packed with nutrition and Oh so much more satisfying and delicious.

Layers 1Layering the Goodness, step by step.


Grilled Eggplant and Zucchini Lasagna

Freestyle sort of ingredients and directions, I don’t think there’s a wrong way to make this.

  • 2  small eggplants, sliced into 1/2 inch rounds
  • 4 medium zucchini (and or yellow summer squash) sliced into 4 to 6 noodlelike strips each, lengthwise
  • 2-3 large tomatoes, thinly sliced
  • 1-2 T. extra virgin olive oil
  • 2 cups of Kathy Hester’s Lentil Quinoa Bolognese, recipe hereYou could use all marinara sauce if you don’t have the time to make the bolognese, but it won’t be as hearty or as yummy.
  • 2 cups quality bottled or homemade marinara sauce (I’m weird, I don’t like veggie lumps in the top or bottom sauce layers of my lasagnas)
  • 1 recipe of my Homemade Fresh Moxarella (aka foxy moxy), yes it’s necessary, and it only takes minutes to make. I added a couple pinches of red pepper flakes to this particular batch.
  • salt and freshly ground pepper, to taste

Method: Make the Lentil Quinoa Bolognese Sauce and the Homemade Fresh Moxarella so the it will be ready to go. Preheat your oven to 400°. Put all of the eggplant and zucchini slices in a large bowl. Drizzle the olive oil over the top of the vegetables, toss gently with your hands to evenly coat the veggies, then sprinkle them liberally with sea salt and freshly ground black pepper, toss again. Grill your eggplant and zucchini on an outdoor grill, or indoor grilling skillet (I used my indoor skillet preheated over medium-high heat) Grill the vegetables for about 4 minutes on each side. Zucchini should still be fairly crisp (I hate soggy zucchini). If you use the skillet, you will need to work in batches, just set the cooked veggies aside while you grill the rest. Lightly oil a 9-13 baking dish. Put 1 cup of the marinara sauce on the bottom. Then layer the veggies and Bolognese sauce as shown in the above photo. Layer until you have used up half of the veggies. Now dollop half of the Moxarella batch over the vegetables for your middle cheesy layer. Continue layering the veggies and the bolognese sauce  until you have used all the sauce, eggplant and zucchini (save 6 of the tomato slices for the top). Put the other half of the marinara sauce over the top layer of veggies then dollop the rest of the Moxarella over the sauce. Place the 6 tomato slices evenly across the top (1 for each slice of lasagna). Bake in the preheated oven for 15-20 minutes, just until heated through, if desired, you can then broil the lasagna at 500º for a few minutes or until the cheese topping gets a lovely brown crust. Let cool for 10-15 minutes before slicing and serving for a less sloppy lasagna.

Lasagna CollageSummer meals don’t get much better than this.

p.s. thanks for letting me pour my heart out to you in my last post. I feel so much overwhelming strength and love from all of you. I can’t tell you how much your comments meant to me and lifted my spirits.

-Love, Somer


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Filed under Cheez, Main Dishes, Vegan

34 responses to “Tastes of Summer: Grilled Eggplant and Zucchini Lasagna

  1. OH YEAH. Looks gorgeous. Gonna get some eggplant at the Farmer’s Market this weekend so I can be like you. XO

  2. Reblogged this on The ObamaCrat.Com™ and commented:
    Adopt me please.

  3. I’m totally craving lasagna now!!

  4. Oh yum ~ that looks amazing. I’m coming to YOUR house for dinner! :-)

  5. The photo is making my mouth water..

  6. Ooo.. I want one of those grill pans now too.

  7. Susan Brodsky

    I want some of this now, and I haven’t even had breakfast yet! It looks so extremely delicious! You are SO creative!

  8. Pingback: Tastes of Summer: Grilled Eggplant and Zucchini Lasagna | Skipping Stars Productions LLC

  9. Sally HAstings

    Looks beautiful! Will try ya’ll s version! I usually make up my own.

  10. soon soon i will be one the peeps complaining about abundant zucchini crops in the backyard:)
    though we already have crazy kale, spinach, broccoli in our community garden patch. that kale survived through winter and is now spread everywhere.
    that moxy is looking super foxy with the nice burn!

  11. Mmmmm, that looks and sounds like one seriously delicious lasagna! Can you fed-ex me a portion – please!! :-) xxx

  12. A fabulous & georgous vegan lasgana creation, dear Somer! I hope you are feeling better already! x

  13. The eggplants are just starting to come in from our greenhouse….didn’t plant zukes this year (hmmm, ask Kel about that) and I expect we’ll be buried in tomatoes fairly shortly. Sounds like I’m on my way to making some zagna!

  14. Somer, this looks beautiful!! And I can’t wait to make your foxy moxy!

  15. Thats looks delicious! You really should come out with your own cookbook!

  16. Looks delicious! Great job!

  17. Somer I am totally going to
    Move into that beautiful guest room of yours, so yum!!!

  18. This looks amazing! If my husband wasn’t so terrified of vegetables I would make this for my dinner!

  19. Damn girl…that looks so good!

  20. Ohh I love manking lasagna sans pasta. You get the same great comfort food-feeling, without wanting to die from eating 2 servings : D

  21. Beth

    Somer, can I grind organic tapioca to make tapioca starch?

  22. biggsis

    Oooh yum. I just love a sauce offered with so many scrumptious uses – it all looks delicious. Going to start with the sauce and see where it takes me!

  23. In love with this Somer! SO much so, I am featuring it on HVF tomorrow, woo!!

    • Squeeeee!

      So glad you love it. It is truly the best thing I’ve made in a loooong time. Thanks Gabby! I’m headed out of town, but I’ll try and peek in! xx

  24. This looks amazing! I can’t believe that’s not real cheese! I love the idea of this and will have to give it a try soon!
    I’m new to your blog and am loving it and your story. My husband has had some similar GI issues, but he’s a gym monkey and really resistant to giving up his protein. I’m trying to incorporate more veggies into his diet to avoid future issues though. Thanks again for the recipe, and I’m looking forward to reading your blog. :-)

  25. Pingback: healthy vegan friday #47the veggie nook | the veggie nook

  26. Pingback: The Dinner That Took All Day | veggieinspiredjourney

  27. Pingback: The Eggplant | Plant-Based Junkies

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