Low-Carb Wonder-Full
If you’re looking for a healthy alternative to a usually high carb, high calorie comfort dish, you’ve found it! It’s a Veggie-Full, Grilled Vegetable Lasagna. I promise this one has 100% of the comfort food love you want and you won’t miss a smidge of the heavy stuff no one likes, especially this time of the year.
We just made the full speed ZOOM straight into “Hotgust” and heavy food, we ain’t got no room!
The Flavor Bomb 💣 Secret
Let’s face it, vegetable lasagna can be boring😴. The best way to perk things up is to grill your veggies before you put this together. Grilling will add another layer of amazing flavor and put this lasagna head over heals above the rest. If you don’t love zucchini, try slicing it really thin and grilling with a bit of olive oil and salt. I bet you’ll change your mind.
The other thing that grilling the veggies ahead does for a lasagna, is get rid of all the extra watery stuff that is usually what turns me off of a veggie lasagna. That and we’re not going to spare any of the cheesy goodness. I mean, we’re not perfect angels 😇 right? So, say good by meat and pasta! Hello to grilled veggies and ooey, gooey, cheesy delight. Not a bad trade off, I’d say. What do you think?
If I Say Zucchini, Just One More Time???
I know, you’ve had enough of my zucchini ranting, right? But, just one more, I promise 🤞. This is the perfect replacement to lasagna noodles and you will not be disappointed. You’ll need 3 lbs of 🥒zucchini . Just use your mandolin, slice them into 1/8 inch ribbons, sprinkle with a little salt and set aside in a colander to lose a bit more of their liquid. The longer you let them drain, the better. Then put into a bowl and toss with some pepper and olive oil.
Eggplant Joins The Party!
Slice 2 large eggplant 🍆 the same way, then drown them in a bowl of water with a bit (about 1/2 teaspoon) of salt. This will keep them from turning brown too quickly and help them lose a little of the bitter flavor. Then toss then right in with the zoodle ribbons and another pinch of salt and toss to coat.
Get your grill pan hot, and grill everything for a couple minutes on each side. Just enough to get a nice grilled flavor and remove more of the moisture. Set it all aside.
Choose your favorite mushrooms 🍄 for this recipe. I used 1 lb of Cremini (brown) mushrooms. I think my very favorite mushrooms, Oyster mushrooms would be even better in this lasagna. Clean mushrooms and cut into quarters. In a medium pan, add 2 tablespoons of olive oil. On medium heat, then add the mushrooms and a pinch of salt. Saute for about 5 minutes until the mushrooms are cooked through. Remove from heat. Set aside.
In a medium size bowl, add 2 cups of ricotta cheese, 1 cup of Parmesan cheese, 2 cups of mozzarella cheese, 1 egg, 1/4 cup of finely chopped fresh basil and oregano, salt and plenty of freshly ground black pepper, mix well and set aside. If you don’t have fresh herbs substitute with 2 teaspoons of each dried herb. (If you can manage to find some fresh herbs, that will always make the very best flavor!)
You can use store bought whole milk ricotta, or even better, make it at home! You can get my homemade ricotta recipe here https://wp.me/p9KEfL-9P
No Ordinary White Sauce For This Tasty Lasagna!
This is a bigger than life white sauce that will add some extra flavor to this Grilled Vegetable Lasagna. In a medium size sauce pan, add the butter and let it melt on medium low heat. Add the minced garlic, at least 5 large cloves and the chopped onion and let them cook for about 5 minutes, making sure that the butter doesn’t brown.
Next, add a fat pinch of salt and the 1/2 cup of all purpose flour, whisking to combine. Let it cook for about 3 minutes.
Then, slowly add 3 cups of milk. Add the milk slowly enough that you are stirring to combine and incorporate before adding more. Increase heat to medium high and let it come to a boil. Let it cook until the sauce has thickened. about 2 minutes. Remove from the heat. Add 1 cup of freshly grated Parmesan Cheese and 1 cup of the shredded mozzarella cheese. Mix well.
Some Assembly Required
Into a 8 1/2 x 11 baking pan, put about 1 cup of the sauce in the bottom, then lay 1/2 of the zucchini, side by side in the bottom of the pan. Next, add 1 cup of the ricotta cheese mixture, spread with a off-set spatula. Next, add the mushrooms. Top with another layer of sauce then either grilled eggplant or zucchini. Then top with 1 cup of the ricotta cheese, another layer of eggplant or zucchini.
Top with sauce, then a sprinkle of mozzarella cheese. Bake at 375 for 45-60 minutes. The top and edges should be lightly browned and bubbly. Let the lasagna rest for about 15 minutes before serving. Top with chopped fresh basil.
You can make this a day or two ahead and bake the day you are serving it.
Grilled Vegetable Lasagna
Lasagna - Grilled Vegetable Lasagna in White Sauce
Notes
You can make this lasagna a day or two ahead and bake it before serving.
Ingredients
- 3 pounds zucchini
- 1/2 cup unsalted butter
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups milk
- 3 1/2 cups mozzarella cheese, divided
- 2 cups whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 large eggplant
- 1 lb mushrooms, Cremini or similar, cleaned and quartered
- 3 tablespoons olive oil divided
- 1/2 cup freshly chopped basil
- salt and pepper
Instructions
- Preheat oven to 375 degrees
- Using a mandolin or knife, slice zucchini and eggplant to 1/8 inch setting. Put the eggplant into a large bowl and cover with water and 1 teaspoon of salt. Sprinkle the zucchini ribbons with salt and set in a colander to drain over the sink. Let the zucchini sit for about 1-2 hours.
- Put the zucchini and the eggplant into a large bowl and toss with 2 tablespoons of olive oil and about 1/2 teaspoon of freshly ground black pepper. Grill on indoor grill pan for about 1-2 minutes on each side. You want nice grill marks and a further reduction of their moisture. Cook the eggplant in the same way. Set aside.
- In a medium size pan, heat 2 tablespoons olive oil then add mushrooms and a teaspoon of salt.
- Saute mushrooms on medium heat for about 5 minutes. Set aside.
- In a medium bowl, add the ricotta cheese and 1 cup of Parmesan cheese and 2 cups of the mozzarella cheese, 1/2 teaspoon of pepper. Mix well.
- In a medium size pan, add 1/2 cup butter on medium low heat. Add the garlic and onion and cook for about 4-5 minutes, stirring frequently, making sure that the butter does not turn brown. Add the flour and 1/4 teaspoon of salt and mix well. Let the flour cook for about 2 minutes, then slowly add the milk. Increase the heat to medium high and bring the mixture to a boil and whisk until thickened, about 1-2 minutes. Remove from heat. Add the Parmesan cheese and 1 cup of the mozzarella cheese, and stir to combine until the cheese has fully melted into the sauce.
Assembly
- Into a 8 1/2 x 11 baking pan, put about 3/4 cup of the sauce in the bottom, then lay 1/2 of the zucchini, side by side in the bottom of the pan. Next, add 1 cup of the ricotta cheese mixture, spread with a off-set spatula. Next, add the mushrooms. Top with another layer of sauce then either grilled eggplant or zucchini. Then top with 1 cup of the ricotta cheese, another layer of eggplant or zucchini. Top with the last of the sauce, and the rest of the mozzarella cheese. Bake uncovered for 45-60 minutes. The lasagna should be bubbling and the top and edges turning light brown. Garnish with chopped basil.
Recipe from Karen Harris https://www.bittersaltysoursweet.com
