Grilled Summer Vegetable Lasagna

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 -10 small red potatoes, halved, skins on
• 5 garlic cloves, peeled
• 1 tablespoon coarse sea salt
• 1 medium zucchini, quartered lengthwise
• 1 medium yellow squash, quartered lengthwise
• 2 large sweet onions, peeled and quartered lengthwise, leaving root intact
• 1/4 cup extra virgin olive oil
• 2 (8 ounce) packages cream cheese, room temperature
• 1/2 lb asiago cheese, grated and divided
• 1 egg, beaten with fork
• fresh ground black pepper
• 1 (26 ounce) jar tomato sauce (with basil)
• 10 lasagna noodles (no boil)

Recipe

• 1 in a medium size pot, place potatoes, garlic cloves and salt. bring to boil, then reduce heat and simmer until tip of knife pierces the flesh, approximately 12-15 minutes. potatoes should be firm enough to grill. drain and spread out on sheet pan to slightly cool and dry. reserve garlic for lasagna assembly.
• 2 preheat gas grill to medium high. brush potatoes, squash and onions with olive oil; place on grill, turning frequently to roast all sides. after 10-15 minutes, when vegetables are browned and tender, remove from grill. allow to slightly cool, remove root from onions and roughly chop. quarter the potatoes.
• 3 preheat oven to 350 degrees.
• 4 in bowl of stand mixer or food processor, combine cream cheese, half of asiago cheese and egg. add black pepper to taste.
• 5 pour half of sauce on bottom of 9 x 13 baking dish. layer as follows: five noodles, cheese and egg mixture, potatoes and garlic, five noodles, remaining sauce, onions and squash, top with remaining asiago cheese.
• 6 bake for one hour at 350 degrees.