Vegetable Lasagna Neomonde

Recipe by Impera_Magna
READY IN: 1hr 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Prepare a gas or charcoal grill for direct heat grilling.
  • Preheat oven to 350 degrees.
  • Lightly oil a jelly roll pan (or a cookie sheet or other large, shallow pan) and a 9x12" baking dish.
  • SAUCE: Heat oil in a lg heavy-bottomed saucepot over medium-high heat.
  • Add onion, garic, mushroom, and jalapeno; saute about 3 minutes until onions are soft but not browned.
  • Add tomatoes, olives, salt, pepper, oregano, basil, paprika and tomato sauce; bring to a boil, reduce heat to a simmer. Cook, stirring frequently, for 15 minutes.
  • VEGETABLES: Sprinkle oiled jelly roll pan w/ black pepper; lay sliced potatoes over the oil pan in a single layer. (If necessary, work in batches or use a second pan.) Bake for 10 minutes, then set aside.
  • Grill eggplant, zucchini, squash until well-marked w/ char lines on both sides, about 2 mins per side.
  • ASSEMBLY: Layer the potatoes, zucchini, and yellow squash in the bottom of the oiled baking dish.
  • Pour sauce evenly over the vegetables and sprinkle with feta over the sauce.
  • Lay sliced eggplant over the sauce and feta layers.
  • Sprinkle with shredded Swiss, provolone, and mozzarella cheeses over top.
  • Cover pan with foil and bake for 45 minutes.
  • Remove foil and bake for 10 minutes or until cheese is bubbly and slightly browned.