Grilled Vegetable Lasagna


  • 16oz spaghetti sauce
  • 1 cup grated mozzarella cheese
  • Non-stick spray


  • 32oz ricotta cheese
  • 5oz spinach, chiffonade
  • 3oz grated parmesan cheese
  • 1 cup grated mozzarella cheese
  • 1 tbsp chopped garlic
  • 1/2oz fresh basil, chiffonade
  • 2 tsp Colden's Freakin' Greek Rub
  • 1 tsp Durty Gurl Bloody Mary Rub
  • 3 beaten eggs


  • 2 large yellow squash
  • 2 large zucchini
  • 1 large eggplant
  • 2 yellow onions
  • 6 roma tomatoes
  • 2 portobello mushrooms caps
  • 2 tbsp Durty Gurl Bloody Mary Rub
  • 2 tbsp olive oil


  • Combine all the ingredients for the filling and mix well in large bowl.
  • Cut the vegetables 1/4" thick, season with olive oil and Durty Gurl Bloody Mary Rub.
  • Preheat the recteq to full using a sear kit, and grill the vegetables for 3 minutes on each side.
  • Spray a 9"x13" pan with non-stick spray and add 8oz of spaghetti sauce.
  • Add a layer of grilled eggplant to cover the bottom, then add a layer of zucchini laid out in the opposite direction.
  • Add 1/2 of the cheese filling in an even layer, then top with the grilled onions and mushrooms.
  • Add layer of the grilled yellow squash, then top with the remainder of the cheese mixture.
  • Finish with a layer of the grilled tomatoes and mushrooms, then top with remaining sauce and reserved amount of mozzarella cheese.
  • Cook at 350°F for 45-50 minutes until hot and bubbly, and allow the lasagna to rest for at least 20 minutes.