Vegetable Lasagna

Hot Coals

Posted by Abrams

About

Who doesn’t love lasagna? With melted cheese, tomato sauce, and fresh vegetables, it’s difficult to mess up—but you can make it even better with the kamado. The grill imparts a smoky flavour to the lasagna that really takes this Italian classic up a notch.

SERVES 3 OR 4 AS A MAIN COURSE OR 6 AS A STARTER

TEMPERATURE
390°F (200°C)

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You Will Need (22 things)

  • FOR THE TOMATO SAUCE

  • 3 tbsp Olive Oil classico
  • 1 White Onion , coarsely chopped
  • 1 Celery stalk, coarsely chopped
  • 1 tbsp Fresh Rosemary needles
  • 2 tsp Fresh Thyme leaves
  • 5 Small fresh Sage leaves
  • 3 Garlic Cloves , minced
  • 6 Roma Tomatoes , coarsely chopped
  • ¾ tsp Sea Salt
  • Freshly Ground Black Pepper

  • FOR THE LASAGNA

  • Freshly Ground Black Pepper
  • 2 Medium beefsteak Tomatoes , thickly sliced
  • 2 medium globe Eggplants , thickly sliced lengthwise
  • 2 Medium Zucchini , thickly sliced lengthwise
  • 2 tbsp Kosher Salt
  • 1 3/10 cup (150 g) grated aged Cheese , such as Parmigiano-Reggiano

  • WHAT YOU NEED

  • Hand Blender
  • Cast-iron grid & Heat Shield
  • A Baking Dish that will fit in your kamado, about 6 by 12 inches (15 by 30 cm)

Steps (8 steps, 60 minutes)

  1. 1

    Make the tomato sauce: In a sauté pan, heat the oil over medium-high heat. Sauté the onion and celery with the rosemary, thyme, and sage until the onion is translucent, lowering the heat to medium if necessary, about 8 minutes. Add the garlic and sauté for another minute. Add the tomatoes, mix, and let them simmer for 15 minutes. Puree the sauce with a hand blender and allow it to boil down until it is thicker. Season it with salt and pepper to taste. Set aside to cool.

  2. 2

    Make the lasagna: Grind some fresh pepper over the tomatoes and set them aside. Layer the eggplant and zucchini in the baking dish, salting each layer. Cover the dish with aluminum foil and allow it to rest for half an hour. The vegetables will release a lot of moisture, which is what we’re looking for. Lift the vegetables from the dish, rub off the salt, and dab the vegetables dry with a paper towel.

  3. 3

    Fire up the kamado with the cast-iron grid to 390°F (200°C). Make a broad grill surface out of three hot spots.

  4. 4

    Grill the eggplant and zucchini slices for 2 to 3 minutes on each side, until they are browned and crispy. Close the lid after each action.

  5. 5

    Remove the grilled vegetables to a cutting board to cool off. Take the grid out of the kamado and install the heat shield. Put the grid back. Bring the temperature back to 390°F (200°C).

  6. 6

    Place a layer of eggplant slices on the bottom of a small baking dish and scoop a thin layer of sauce on top. Cover them with a layer of zucchini slices, sprinkle on some cheese, and cover with tomato slices. Repeat until you’ve used all the vegetables and finish with a layer of cheese.

  7. 7

    Place the dish on the grid, close the lid, and bake for 40 to 45 minutes, until the top is golden brown.

  8. 8

    Let it sit for 10 to 15 minutes before serving.

    TIP
    Serve the lasagna with a fresh green salad and fresh bread, like a focaccia