Grilled Veggie Lasagna Recipe
Layers of roasted eggplant, zucchini, yellow squash, potatoes, onion, garlic, feta cheese, tomato sauce, olives & spices
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Vegetables
Preheat the oven to 200°C (400°F). Slice the eggplant, zucchini, yellow squash, potatoes, and onion into thin rounds. Mince the garlic. Toss all the vegetables with olive oil, dried oregano, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, turning halfway through.
- 2
Prepare the Lasagna Layers
In a large baking dish, spread a thin layer of tomato sauce on the bottom. Place three lasagna noodles on top. Add a layer of roasted vegetables, followed by crumbled feta cheese and some chopped olives. Pour more tomato sauce over the top.
- 3
Repeat the Layers
Repeat the layering process two more times, finishing with a layer of tomato sauce and a sprinkle of feta cheese on top.
- 4
Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden.
- 5
Serve
Allow the lasagna to cool for about 10 minutes before slicing. Serve warm, garnished with fresh herbs if desired.
