Chef billy wood
Louise Earl Butcher Shop
“This recipe has been a favorite of my family for a long time. My wife and children are vegetarians so this one hits the spot for them. I like to switch up the vegetables as the seasons change, so of course the best lasagnas are in the summer time!“
Ingredients
- 3 red bell peppers
- 2 eggplants
- 3 zucchini
- 1 red onion
- 8 Tbsp olive oil
- 8 oz lasagna sheets
- 16 oz ricotta cheese
- 8 oz mozzarella (shredded)
- 2 oz basil
- salt
- ground black pepper
- 3 cups tomato sauce
Directions
- Preheat grill (charcoal or gas) for direct grilling.
- Slice all vegetables 1/4 inch thick, season with salt, pepper and olive oil.
- Grill vegetables and set aside.
- Boil lasagna noodles.
- Preheat your oven to 350°F.
- Grease a 9×13 baking dish.
- Layer ingredients, alternating layers with vegetables and cheese. Pasta and sauce in every layer.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes.
