EQUIPMENT: Porcelain coated grid, Grill Gripper, Plate Setter, 9 x 13 glass or ceramic baking dish.
TEMPERATURE: Set the EGG for direct cooking with the porcelain coated grid. Preheat the EGG to 500 degrees.

INGREDIENTS:
1 tablespoon plus ¼ cup extra-virgin olive oil
10 ounces fresh spinach leaves, washed and dried
2 zucchini, quartered lengthwise
2 Japanese eggplants, quartered lengthwise
1 ½ cups Portobello mushroom, gills removed (6 ounces)
1 ½ teaspoons garlic powder
Kosher salt and freshly ground pepper
2 roasted red bell peppers, chopped (see note*)
½ cup goat cheese (2 ounces), at room temperature
1 large egg
½ cup firmly packed fresh basil leaves, chopped
1 tablespoon fresh thyme leaves, chopped
5 cups Garden-fresh tomato sauce
1 pound lasagna noodles, cooked according to package directions
1 cup shredded mozzarella cheese (4 ounces)

Heat 1 tablespoon of the olive oil in a large sauté pan on the stovetop over medium heat. Add the spinach and cook for 2 to 3 minutes, until wilted. Set aside.
Brush the zucchini, squash, eggplant, and mushrooms with the remaining ¼ cup olive oil and season with the garlic powder and salt and pepper. Place the vegetables on the grid. Close the lid of the EGG and grill for 2 minutes per side. Transfer the vegetables to a rimmed sheet pan and let cool slightly.
Using the grill gripper and barbecue mitts, carefully remove the grid and add the plate setter, legs down. Lower the temperature to 350 degrees.
Dice the zucchini, squash, eggplant, and mushrooms into ½” cubes and place in a large bowl. Add the bell peppers and spinach and stir to incorporate. Combine the ricotta cheese, goat cheese, egg, basil, and thyme in a small bowl. Season with salt and pepper and mix well. Set aside.

MORNAY SAUCE
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ¼ cups whole milk
½ cup grated Parmigiano-Reggiano cheese (2 ounces)
¼ teaspoon ground nutmeg
¼ teaspoons freshly ground white pepper
Melt the butter in a small saucepan on the stovetop. Add the flour and cook on low heat for 3 minutes, or until the roux is bubbly and the flour is no longer raw. Using a whisk, add the milk. Simmer for 5 minute, or until thick. Remove the pan from the heat and add the cheese, nutmeg, and pepper. Stir well to combine.

Reserve 2 cups of tomato sauce and keep warm in a small saucepan on the stove top over low heat. To assemble the lasagna, spread 1 cup of the tomato sauce over the bottom of the baking dish. Add layers, starting with one-third of the noodles, then adding one-half of the grilled vegetables and 1 cup of the tomato sauce. Make 1 more layer and top the layer of tomato sauce with the remaining noodles. Pour the Mornay sauce evenly over the lasagna ingredients and sprinkle with the mozzarella cheese. Place the baking dish on the plate setter and close the lid of the EGG.
Bake for 45 minutes, or until the cheese is melted and the lasagna is thoroughly heated. Remove the baking dish and allow the lasagna to rest for 10 minutes.
Cut into 3 by 4 inch pieces and serve with the remaining heated tomato sauce. Serves 8

*Roasted red bell peppers: 4 Bell pepper
Place the peppers on the grid. Cook on all sides, turning constantly with long-handled tongs. Grill for 8-10 minutes, until blackened all over. Transfer the peppers to a large re sealable plastic bag. Seal tightly and allow the pepper to steam in the bag for about 10 minutes. Remove the peppers from the bag and peel away the skin. Slice the peppers open and remove the stem, seeds, and ribs. Makes approximately 2 cups.

Recipe provided from The Big Green EGG Cookbook now available at Outdoor Home.