Looking for a veggie lasagna recipe? This is not only a healthy recipe but the taste is amazing. The grilled vegetables take this from being a basic vegetable lasagna recipe to something so much better.
16ouncebox lasagna noodles
32ouncejar pasta sauce
1poundfresh mozzarella, shredded
10stalks fresh kale
4squash, green and yellow
4peppers, mix of yellow, red, poblano
1large red onion
6large mushroom caps, portabellas work well
Cut veggies into 1/2” slabs, leaving kale and garlic heads whole.
Toss in 1/4 cup olive oil, salt and pepper to taste.
Prepare lasagna noodles per package instructions.
Grill the veggies until charred and beginning to soften. The garlic should stay on at the edge of the grill for about 20-30 minutes, until soft. The kale will cook quickly, tossing and turning with tongs continuously for about 2 minutes will provide just enough charting at the edges, and soften the ribs.
Chop the grilled veggies into roughly 1/2” cubes, keeping them in separate piles for layering. Finely chop the kale.
Cut the tops off the garlic and squeeze out the cloves -they should be firm enough to squeeze out whole, yet soft enough to mash.
Combine the ricotta, eggs, Parmesan, finely chopped kale, and garlic.
In a 9” x 13” lasagna pan, spread a thin layer of sauce then a layer of noodles. Finish layering as follows: squash and onions, noodles, ricotta mixture and portabellas, noodles, eggplant and tomatoes, noodles, peppers, noodles, sauce, then top with mozzarella.