Sep 19, 2010

grilled vegetable lasagna

Summer is ebbing and my garden is ripening. Cat has been asking for lasagna again, so I granted her wish, although maybe not her vision.

I made this lasagna using grilled vegetables with a grilled eggplant-tomato sauce. I grilled whatever I could for this dish: eggplant, peppers, tomatoes, fennel, onions, carrots and garlic. The sauce I made with the eggplants and the tomatoes I grilled and added the other grilled veggies, chopped, into the lasagna.

I made a tofu-ricotta-style filling with fresh basil, grilled garlic, tofu and olive oil. I added the Daiya and Follow your Heart cheezes to satisfy my daughter, but had I made it for just myself I would have skipped it. The irony is that she didn't like it - too many vegetables. The other two scarfed it, though!

This was really good and so satisfying. The summer vegetables were so welcome, knowing that summer is leaving and fall vegetables are arriving in my CSA. Sort of a grand exit, if you will.

Cost Breakdown:
eggplant, pepper, tomato: $9
onion, garlic, carrot, fennel: $3
Daiya and Follow Your Heart: $8
basil, tofu, olive oil: $4
pasta: $2
Total to make 10 servings:


  1. It beautiful! Love the cost break down too!

  2. I like the inclusion of fennel, great idea.

  3. Thank you all!

    Fennel was great, you are right, Tender Branson, and artichokes would be great, too. (That's what I was thinking as I was adding them :)

  4. This looks sooo delicious!! This is my dream meal!


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