Date: July 1, 2011
Modifications: The veggies I used were: one eggplant, one zucchini, one summer squash, and one red pepper. I realized halfway through that I only got 15oz of ricotta cheese, but it still seemed to be plenty. I used no boil noodles. I didn’t use the wine because there was none up at the cabin.
Time to table: Nearly an hour prep, and an hour to bake on the grill
Servings: probably 10 adults
Annie: Love (yes!! I just love it when she willingly eats something with this many vegetables.
Notes: It was hotter than hot that day, but we had all the ingredients and this was our last night up at the cabin so I still wanted to make this lasagna. My dad offered to try grilling it on the charcoal grill using indirect heat instead of turning the oven on and heating up the already scorching upstairs of the cabin, so we gave it a whirl! I think we did around 40 minutes covered in foil and maybe 20 uncovered, and he rotated it a few times. It worked surprisingly well! (I’m tagging this with CSA, even though we only used our parsley in this because it’d be a great dish to use up a lot of late summer veggies)