If you have been reading my posts you know that the Ichiban Japanese eggplant I planted in a pot on my patio has been the best producing eggplant I have ever had. It has supplied a neighbor friend and myself with more than enough eggplant. We have made all kinds of dishes with it. A couple of weeks ago I made up a vegetable lasagna that doesn’t use any noodles, just grilled veggies, cheese and some very delicious Trader Joe’s Tuscano Marinara Sauce. This week I decided to grill the extra veggies that have been ripening faster than I can eat them and store them in the refrigerator with the idea that when I had enough variety I would make another vegetable lasagna.
Today was the day that version-two of the lasagna took shape. It is cool and windy outside with the sun popping in and out from behind the clouds. If we were having a normal August it would be hot outside by now and I certainly wouldn’t consider turning on the oven. Not even the small convection oven I used today. But it’s not hot and so the lasagna creation began. I gathered the grilled eggplant, Butterstick zucchini, and red peppers from the refrigerator. Next I sliced a beautiful red onion I had just bought at the Farmers’ Market and sautéed it in a little olive oil until it was beautifully browned and tender. A trip out to the patio yielded fresh basil leaves.
Lasagna is a process of layers; a layer of marinara (which I strained the excess liquid out of since there are no noodles to absorb the liquid), then the eggplant topped with whole basil leaves and mozzarella cheese, another layer of marinara, zucchini, basil leaves, peppers, onions and cheese. I finished it off with the last bit of marinara, mozzarella and some shredded Parmesan. I baked the lasagna at 350° for about 30 minutes, or until the top was browned. I let it sit for about 10 minutes before I cut it into serving size pieces.
This is one of those great recipes that you can modify to fit the ingredients you have. If I had had some ricotta I would have added a layer. Pine nuts might add some nice texture. I might even be tempted to try a pepper that has a little heat in it. I do love the red bells for their sweetness but it might be nice to add just a little kick to the mix. I also think I’ll add a little fresh parsley next time since I have some in my garden. And, since the eggplant has started a whole new round of flowering and producing, I’m sure there will be a next time.
If you give my grilled vegetable lasagna a try let me know how it turned out for you or how you modified the ingredients to fit your likes and vegetable abundance. There’s more on grilling vegetables here. I’m always looking for new ways to cook vegetables and would love to share your ideas with my readers.