#219 VegFest Lasagna & hosting a Bridal Shower

My home made cupcakes

My younger daughter-V's best friend from kindergarden and elementary school-'K' is getting married this September. I remember 'K' as a quiet little girl who got along with 'V' so well that they were spending weekends together and they loved unicorns and princesses just like most little girls. V went away to college and so did K and they hadn't met for a while but after graduating they met up again and the friendship was back again.  K declared that she wanted V to be the 'Maid-of-honor' at her wedding. V had a Bridal Shower at our home last week for K. I was more than happy because after 2 decades of knowing 'K' and her family she has become a big part of my own family. It was a great pleasure to host it and 'K' being a vegetarian I made this especially for her. Congratulations K and Chris!!!

Today, I'm sharing with you a Grilled Veggie Lasagna I served at the shower. When you've finished reading this, you may have a different approach on grilling and lasagna. The lasagna comes together quite well with natural organic vegetables. Just make sure not to overcook them. Since we are 'quick' grilling everything, for starters place all vegetables in a glass bowl and drizzle them with olive oil, salt and a dash of pepper. Now comes the fun part, get your grill pan out over the fire and crank up the heat until it is hot ,hot hot. gently and carefully(watch your fingers) lay the tough vegetables on it first. Peppers and onions first since they take longer to cook. While these are hot enough but not cooked through, lay on the eggplant, potato slices,zuchinni and mushrooms. Slowly turn the potatoes and onions over with a pair of tongs of course. Drizzle a little more oil and remove the vegetables in the same order as you placed them on the grill. Make sure they have nice grill marks but are not cooked all they way through---since they will go back with the pasta layers into the oven a second time.

Ingredients:
1 large eggplant, sliced thin
2 Yellow squash sliced thin
2 Green Peppers sliced
1 large potato, sliced thin
1 box of Barilla Oven Ready Lasagna
2 cups Mushroom and Garlic Pasta Sauce(storebought)
1/8 tspn Nutmeg powder
2 Tblspoon Butter + 1 tspn Olive Oil
1/3 cup Flour
1 egg
12 Ounces Fontina Cheese grated.
1 cup Cheddar cheese grated
1/2 cup Parmesan grated

Steaming hot and just out of the Oven!!

Grill vegetables on any grill of your choice making sure to have grill marks but not cook the vegetables through.
Meanwhile, grate the cheeses and keep them seperate now your veggies are cool enough to handle.
It's time to make a creamy thick and delicious white sauce.
Melt butter in a saucepan over medium heat. Add flour, salt and nutmeg.Stir for 1 min. Gradually stir in milk. Cook until the sauce thickens and bubbles, stirring constantly. Continue cooking for 1 min. set aside. Add the egg stirring briskly so that it does not form lumps, then add nutmeg and drained mushrooms. stir well. Season with salt and pepper.

Take a 9X13 baking pan and spread 1/4 cup Pasta sauce at the bottom, top with 4 Lasagna sheets and layer grilled vegetables on top making sure to mix and match eggplant, pepper, potatoes and zuchinni. Then pour the white sauce over the veggies. Add grated fontina and cheddar cheeses about 1 cup. Keep layering with 4 sheets of Lasagna and repeat until all the sauces, cheese and vegetables are used and then top with Pasta sauce and Parmesan cheese.

Cover with foil and bake for about 45 minutes. Remove from oven, let stand for 15 mins before slicing.