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.
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.
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.
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 here. You 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.
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.