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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Lasagna from the BGE Cookbook
Egg Juju
Posts: 656
I think some of you might have seen the chops recipe from the BGE cookbook I posted earlier this weekend. I found this at the same time and I am truly glad I did. Not only was it very delicious but it highlighted the true versatility of the egg. I am an admitted carnivore so when I said I wanted to make vegetable lasagna I think the wife was a little concerned that the heat had gotten to me. :lol: She may have been right! 
This was a bit of a labor of love as the recipe called for components that were full recipes themselves. So after about 3 hours of both of us cooking and another hour of baking and cooling we truly had the most delicious Vegetable Lasagna I have ever eaten.
All of the vegetables get grilled and I have pictures of most. There is yellow squash, zucchini, eggplant, portabello mushrooms, spinach, and red peppers in the filling. There is a ricotta cheese mixture and a bechamel sauce and it is all topped with mozzarella cheese.
It begins with making the sauce and for this I grilled 2 pounds of roma tomatoes that were tossed in olive oil and seasoned well with salt and pepper.
Those then are run through a food mill, a strainer would work to, to remove the pulp and seeds from the juice. That is simmered and reduced a bit and fresh thyme and a lot of basil is added. The sauce is ridiculously good and I will absolutely make that often and freeze some for future use.
Then all of the veges are treated much the same way. Tossed in olive oil and seasoned well with salt and pepper. I was tempted to eat the squash as it came off the grill it smelled so good.
The spinach is quickly sauteed to wilt it and the grilled vege are cut into a large dice. This is tossed to mix and set aside for the assembly.
The bechamel was still in the works, but here is some sauce in the bottom and everything else ready to be layered. The prunes and the apples do not go in the lasagna. :lol:
Assembled and ready to go back on the egg for some indirect baking.
About 45 minutes later we had this...
It was now 9pm and dinner was long past. We had planned it that way anyway, but we were really tired too. It cooled and went into the fridge for tomorrow.
The plan was to reheat as needed and here is a couple shots of the cold cross section.
The sauce was reheated and went on the plate and each peice was reheated and placed on top the sauce. A few of the finished product.
Really some very tasty stuff and really something that will get made early in the day when there is nothing else to do.
Thanks for looking!
Juju
This was a bit of a labor of love as the recipe called for components that were full recipes themselves. So after about 3 hours of both of us cooking and another hour of baking and cooling we truly had the most delicious Vegetable Lasagna I have ever eaten.All of the vegetables get grilled and I have pictures of most. There is yellow squash, zucchini, eggplant, portabello mushrooms, spinach, and red peppers in the filling. There is a ricotta cheese mixture and a bechamel sauce and it is all topped with mozzarella cheese.
It begins with making the sauce and for this I grilled 2 pounds of roma tomatoes that were tossed in olive oil and seasoned well with salt and pepper.
Those then are run through a food mill, a strainer would work to, to remove the pulp and seeds from the juice. That is simmered and reduced a bit and fresh thyme and a lot of basil is added. The sauce is ridiculously good and I will absolutely make that often and freeze some for future use.
Then all of the veges are treated much the same way. Tossed in olive oil and seasoned well with salt and pepper. I was tempted to eat the squash as it came off the grill it smelled so good.
The spinach is quickly sauteed to wilt it and the grilled vege are cut into a large dice. This is tossed to mix and set aside for the assembly.
The bechamel was still in the works, but here is some sauce in the bottom and everything else ready to be layered. The prunes and the apples do not go in the lasagna. :lol:
Assembled and ready to go back on the egg for some indirect baking.
About 45 minutes later we had this...
It was now 9pm and dinner was long past. We had planned it that way anyway, but we were really tired too. It cooled and went into the fridge for tomorrow.
The plan was to reheat as needed and here is a couple shots of the cold cross section.
The sauce was reheated and went on the plate and each peice was reheated and placed on top the sauce. A few of the finished product.
Really some very tasty stuff and really something that will get made early in the day when there is nothing else to do.
Thanks for looking!
Juju
Large and Small BGE * www.quelfood.com
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0 • Off Topic Disagree Agree LikeIt's a lot of work but in the end worth the effort. And it's better the next day anyway, from my experience. Oh boy, eggplant, love the flavor. Excellent pic's. :cheer:
Thanks for sharing.
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