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Grilled Veggie Lasagna


  • 16 ounce box lasagna noodles
  • 32 ounce jar pasta sauce
  • 15 ounces Ricotta
  • 2 eggs
  • 1 pound fresh mozzarella shredded
  • 8 ounces parmesan shredded
  • 10 stalks fresh kale
  • 4 squash green and yellow
  • 1 eggplant
  • 3 to matoes
  • 3 heads garlic
  • 4 peppers mix of yellow, red, poblano
  • 1 large red onion
  • 6 large mushroom caps portabellas work well
  • Olive oil


  • 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.
    Grilled Veggie Lasagna
  • 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.
    Grilled Veggie Lasagna
  • Combine the ricotta, eggs, Parmesan, finely chopped kale, and garlic.
    Grilled Veggie Lasagna
  • 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.
    Grilled Veggie Lasagna
  • Bake at 350 degrees for 45 minutes. Enjoy!!
    Grilled Veggie Lasagna