Grilled Vegetable Lasagna with Kardea Brown | Delicious Miss Brown | Food Network
Need an excuse to eat piping hot lasagna in the summertime? Kardea Brown uses grilled zucchini and summer squash in her version! ????
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Grilled Vegetable Lasagna
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr 20 min (includes resting time)
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
2 tablespoons olive oil
2 cloves garlic, crushed
1 bay leaf
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
One 6-ounce can tomato paste
1/3 cup red wine
About 1/3 cup chopped fresh parsley
1 1/2 tablespoons sugar
1 tablespoon Italian seasoning
1/2 teaspoon ground fennel seed
Kosher salt and freshly cracked black pepper
2 summer squash (about 1 pound) sliced crosswise 1/4-inch-thick
2 zucchini (about 1 pound) sliced crosswise 1/4-inch-thick
2 tablespoons extra-virgin olive oil
16 ounces ricotta
1/2 cup whole milk
2 ounces Parmesan, freshly grated
1 large egg
1 1/2 pounds fresh mozzarella, grated
15 no-boil lasagna noodles (from one 8-ounce box)
10 fresh basil leaves
Directions
Preheat the oven to 350 degrees F and position one of the racks in the center.
Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes.
Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side.
Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside.
Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing.
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Grilled Vegetable Lasagna with Kardea Brown | Delicious Miss Brown | Food Network
Roasted Veg Lasagna | Vegetarian Lasagna | Italian Lasagna - Dinner Recipes By Archana's Kitchen
Make a special Saturday night dinner for your family with this lip smacking roasted vegetable Lasagna. It's super simple to make if you have a delicious Pasta Sauce handy with you and with some extra cheese. Give it a try and serve it along with a glass of wine for a special dinner.
Recipe link -
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Vegetarian Lasagna
Layers of roasted vegetables, spinach and ricotta, and a homemade tomato lasagna sauce, definitely not your usual bland Vegetable Lasagna!
Vegetarian Lasagna #shorts
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Recipe:
Roast Vegetable Lasagne Recipe
Click here to read the recipe step by step with photos:
Roasted Vegetable Lasagna Recipe
One of the world's great dishes is the Italian lasagna, traditionally made with layers of pasta, meat sauce and a cheese sauce baked in the oven. But what if your not a meat eater, then you turn to the Consuming Passions roasted vegetable lasagna.
Serves 8-10
Sauce:
2 onions (diced)
4 cloves garlic (crushed)
800g canned or fresh tomatoes
(cut in small pieces)
1 tbsp oregano leaves (chopped)
or 1/2 tsp dried oregano
10-12 basil leaves (sliced)
1 tsp sugar
1 tsp salt and pepper
2 tsp tomato paste
Method:
Saute onion and garlic until transparent.
Add the rest of the ingredients, bring to the boil and then simmer until reduced and sauce thickens (between 30 and 40 minutes).
Vegetables:
1 eggplant (sliced to 1cm thickness)
1 small pumpkin
(skin and pips removed and
sliced 1cm thickness)
2 large red capsicums
(bottom and seeds removed)
3 cloves garlic (crushed), optional
Olive oil for basting
Salt and Pepper
Method:
Baste all the vegetables with oil and season.
Bake on an oven tray at 190-200C for 20 minutes.
Remove vegetables when tender and capsicum skin has blistered.
Put capsicums into a plastic bag. This will make removing the skin of the capsicum easier.
Remove capsicum skin.
Cheesy White Sauce:
1 tbsp butter
1 tbsp plain flour
600ml milk
200g mozzarella
3 tbsp parmesan
1 tbsp chopped parsley
Grating of nutmeg
Pinch salt
Extra mozzarella & parmesan for topping
In a saucepan melt the butter and stir in flour. Cook for two minutes.
Add the milk stirring continually until the sauce thickens.
Add the cheeses. Allow to melt.
Finally add some parsley, nutmeg and salt to taste.
To Assemble:
In a baking tray place some tomato sauce, then lasagne sheets, more sauce, pumpkin, lasagne sheets, sauce, eggplant and sprinkling of parmesan, lasagne sheets, sauce, capsicum, then cheesy sauce and finally mozzarella and parmesan for the topping.
Bake at 190C for 35 minutes until top is crisp and golden.
Handy Hint: If the eggplant is slightly old, salt the slices and leave for about 5 minutes.
Wash the salt off and dry with a clean towel.
Wine suggestion: Cabernet Merlot or Cabernet Franc blend