Primal Grilled Vegetable Lasagna


  • 3 large zucchini – ends removed, cut lengthwise into thin slices (1/4 inch thick)
  • 1 eggplant – ends removed, cut same as zucchini
  • 1 red pepper – quartered, core/seeds removed
  • 4 C sliced mushrooms (i used button)
  • 2 C cooked spinach (i used frozen organic)
  • 1 onion – sliced thinly
  • 2 Tbsp minced garlic (about 3 cloves)
  • 1 small can of Tomato Paste
  • 2 x 14 oz cans of cherry tomatoes
  • 1/2 T dried oregano
  • 1 small handful of fresh basil leaves – chopped
  • Salt and pepper to taste
  • 3 Tbsp olive oil
  • 100g organic goat’s milk cheese



  1. Pre-heat oven to 350.
  2. Drizzle 2 Tbsp of the olive oil over the zucchini, red pepper and eggplant slices.  Sprinkle with salt and pepper.  Rub it around to coat all pieces.
  3. Grill the veggies – You have 2 choices here: You can either roast them (400 degree oven for ~30 min) or grill them on the BBQ.
  4. While the veggies are grilling/roasting, start on the sauce.  In a small saucepan, put 1/2 of 1 can of cherry tomatoes and 1 Tbsp of tomato paste.  Let it heat up and leave it on low heat.  Set aside as this is for the top layer of the lasagna.
  5. For the filling sauce: In a larger saucepan, heat 1 Tbsp of olive oil.  Add onion and garlic.  Saute for about 2-3 min.
  6. Add the mushrooms.  Saute another 2 min.  Add the spinach.  Let it cook until the mushrooms have softened.
  7. Add the rest of the cherry tomatoes (1 1/2 can), tomato paste and oregano.
  8. In a casserole dish, put a thin layer of the filling sauce on the bottom.  Lay 1/2 of the zucchini strips flat – like you would with lasagna pasta.
  9. Put 1/2 of the filling sauce on top of the zucchini.  Layer the eggplant on top and the red pepper.
  10. Put the remainder of the filling sauce on top.  Crumble the goat’s milk cheese on top of the sauce.
  11. Put the remaining zucchini on top and top it off with other tomato sauce you had put aside.  Sprinkle with the fresh basil.
  12. Bake at 350 for 1 hour.

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