Grilled Vegetable and Mozzarella Lasagna
4 servings
90 minutes
Grilled vegetable and mozzarella lasagna is a vibrant example of Italian cuisine, where fresh vegetables, aromatic spices, and tender cheese harmoniously combine. This recipe is inspired by traditional lasagna but adapted for lovers of light and healthy dishes. Grilling gives eggplants, zucchini, and pumpkin a subtle smoky aroma that beautifully complements the creaminess of mozzarella and the rich flavor of tomato sauce with basil and garlic. The seasoning of garlic, basil, and red pepper flakes adds spiciness, making the dish warming and cozy. Lasagna is suitable for family dinners or festive tables, especially for those who appreciate exquisite taste without excess heaviness. It’s an ideal way to enjoy Italian gastronomy in a light vegetarian version.
1
Preheat the grill or barbecue.
2
Thinly slice the eggplants, zucchini, and pumpkin. Season with salt and pepper and place on the grill. Grill until half-cooked, eggplants for about 4-5 minutes, and pumpkin and zucchini for about 2 minutes.
- Eggplants: 50 g
- Zucchini: 50 g
- Pumpkin Squash: 50 g
- Ground black pepper: 1 teaspoon
- Salt: 1 teaspoon
3
Preheat the oven to 180 degrees.
4
Layer the eggplants evenly in the dish, add a third of the sauce and grated cheese on top, and repeat the layers with pumpkin and zucchini. Sprinkle with garlic, basil, and red pepper flakes on top. Cover with foil and bake for about 35 minutes until the vegetables are done. Let it sit for 5-10 minutes and serve.
- Eggplants: 50 g
- Zucchini: 50 g
- Pumpkin Squash: 50 g
- Basil leaves: 1 teaspoon
- Red pepper flakes: 1 teaspoon
- Finely chopped garlic: 1 teaspoon
- Tomato sauce with basil and garlic: 90 g
- Mozzarella cheese: 60 g