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Grilled Vegetable Lasagna

Serves 6 to 8

This is a delicious, creamy lasagna and a different way to use summer vegetables. Any combination of the vegetables works well. These are just what I had on hand from my garden the first time I made the dish. The vegetables can be grilled indoors or out, placed under the broiler or cooked in a skillet. Like most lasagna dishes, it takes a little time to prepare, but it is easy and can be assembled ahead and baked before serving, as indicated below. See the similar and related recipes for an eggplant version with tomato sauce.


Place the zucchini, squash and eggplant in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Heat a grill, grill pan, broiler or large skillet over high heat. Grill the vegetable mixture, in batches, until softened and both sides are lightly browned. Remove to a platter. Do the same with the peppers, mushrooms and garlic until lightly browned. Coarsely chop the peppers. Mince the garlic. Set aside.

To make the sauce, place the 6 tablespoons olive oil and flour in a medium saucepan over medium heat. Stir to combine. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the wine, milk and cream, about 1/2 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 minutes. Remove from heat; add the salt, pepper, nutmeg and Parmesan cheese. Whisk until cheese is incorporated. Let cool slightly.

Preheat oven to 375° F. To assemble, lightly grease a 12-inch ovenproof skillet or similar-sized baking dish with olive oil or olive oil spray. Spread some of the sauce in the bottom. Top with a layer of noodles. Then layer with one-third of the zucchini, squash, eggplant, peppers, mushrooms and garlic. Sprinkle with about 1 teaspoon of the oregano, salt and pepper. Add one-third of the mozzarella cheese, about 1/2 cup of the sauce and another layer of noodles. Press down lightly. Repeat two times to make 3 layers in all. End with a layer of noodles, the remaining sauce and mozzarella cheese. Cover tightly with foil. Bake for 25 minutes or until hot and bubbly. Remove the foil and continue to bake until lightly browned, about 10 minutes. Remove from oven and let set about 10 minutes before cutting and serving. (Can be assembled up to two days ahead, covered with foil and refrigerated until needed. Allow about 10 extra minutes, covered, to bake.)