Grilled Vegetable Lasagna Recipe

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This tasty grilled vegetable lasagna recipe makes a great meal for lunch or dinner for the whole family!



  • 3 zucchinis, sliced vertically into long 5mm thick slices 
  • 16 oz package of Crimini or baby Portabella mushrooms, sliced 5mm thick including the stem 
  • 1 eggplant, sliced into  0.5-1cm thick rounds 
  • 1 sweet onion, sliced 
  • 1-2 jars of prepared marinara sauce (splurge on Rao’s Homemade sauce or any other ones that do not include tomato puree, but ingredients list  tomatoes along with oil, salt, etc.) 
  • 16 oz part skim ricotta cheese 
  • 1 cup of grated parmesan 
  • 16 oz of shredded mozzarella cheese 
  • minced garlic 
  • fresh basil (optional) 
  • 12 pieces of lasagna pasta, boiled  
  • 1 egg 



Preheat oven to 400 F. 

  1. Sauté sliced onions and mushrooms in 2 tbsp of olive oil and 1 tsp of minced garlic. Let cool.
  2. Brush zucchini slices in olive oil. Grill or broil until slightly browned. 
  3. Lay eggplant slices on a baking sheet, sprinkle salt lightly on the surface of all eggplant slices and let it “sweat” or draw out water. Wait 10 min, then use paper towels to blot and remove the moisture. 
  4. Grill the eggplant the same way as the zucchini. 
  5. Mix ricotta cheese with 1/3 cup grated parmesan and 1 egg. Mix thoroughly. 



  1. Place a ladle full of prepared marinara sauce on the bottom of an 11x14 lasagna pan.
  2. Lay 4 pieces of cooked lasagna noodles slightly overlapping, so they create the base of the lasagna.
  3. Spread some of the ricotta cheese mixture over the noodles with a butter knife. Use about half of the mixture and save half for the next layer.
  4. Lay the zucchini slices along the top of the noodles, then a layer of eggplant and some of the onion/mushroom mixture. 
  5. Sprinkle some shredded mozzarella cheese on top. 
  6. Place some sauce over the cheese.
  7. Cover with 4 pieces of lasagna noodles again. 
  8. Repeat with ricotta cheese. Lay vegetables on top of the cheese, sprinkle the mushroom and onion mixture, mozzarella cheese, and then cover with sauce.
  9. Lay the final 4 pieces of Lasagna noodles on top. Cover with sauce and sprinkle with cheese. You may add fresh basil.
  10. Bake for one hour and let cool for 15 min. Enjoy!

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