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Grilled Vegetable Lasagna

Grilled Vegetable Lasagna
Serves 8
This tasty lasagna is a lighter and healthier way to enjoy Italian cuisine. Layers of lasagna noodles are interspersed with grilled vegetables, cheese, and tomato sauce, then blanketed with Mornay sauce, for this vegetarian version of lasagna. Although lasagna noodles are used in this recipe, wonton skins, prepared according to package instructions, make a perfect and lighter substitute for traditional lasagna noodles. This dish can be made ahead of time and reheated for a quick weeknight dinner.
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  1. • 1 tablespoon plus 1⁄4 cup extra-virgin olive oil
  2. • 10 ounces fresh spinach leaves, washed and dried
  3. • 2 zucchini, quartered lengthwise
  4. • 2 yellow crookneck squash, quartered lengthwise
  5. • 2 Japanese eggplants, quartered lengthwise
  6. • 1 ½ cups portobello mushrooms, gills removed (6 ounces)
  7. • 1 ½ teaspoons garlic powder
  8. • Kosher salt and freshly ground black pepper
  9. • 2 roasted red bell peppers, chopped (page 170)
  10. • 2 cups ricotta cheese (1 pound)
  11. • ½ cup goat cheese (2 ounces), at room temperature
  12. • 1 large egg
  13. • ½ cup firmly packed fresh basil leaves, chopped
  14. • 1 tablespoon fresh thyme leaves, chopped
  15. • 5 cups Garden-Fresh Tomato Sauce
  16. • 1 pound lasagna noodles, cooked according to package directions
  17. • 1 cup shredded mozzarella cheese (4 ounces)
Mornay Sauce Ingredients
  1. • 2 tablespoons unsalted butter
  2. • 2 tablespoons all-purpose flour
  3. • 11⁄4 cups whole milk
  4. • 1⁄2 cup grated Parmigiano-Reggiano cheese (2 ounces)
  5. • 1⁄4 teaspoon ground nutmeg
  6. • 1⁄4 teaspoon freshly ground white pepper
  1. Set the EGG for direct cooking at 500°F/260°C.
  2. Heat 1 tablespoon of the olive oil in a large sauté pan on the stove top over medium heat. Add the spinach and cook for 2 to 3 minutes, until wilted. Set aside.
  3. Brush the zucchini, squash, eggplant, and mushrooms with the remaining 1⁄4 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.
  4. Using the Grill Gripper and Pit Mitt BBQ Glove or Grilling Mitts, carefully remove the grid and add the ConvEGGtor. Lower the temperature to 350°F/177°C.
  5. Dice the zucchini, squash, eggplant, and mushrooms into 1⁄2-inch 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.
  6. Mornay Sauce Instructions
  7. To make the Mornay sauce, melt the butter in a small saucepan on the stove top. 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 minutes, or until thick. Remove the pan from the heat and add the cheese, nutmeg, and pepper. Stir well to combine.
  8. 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 Stone. 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.
  9. Pour the Mornay sauce evenly over the lasagna ingredients and sprinkle with the mozzarella cheese. Place the baking stone on the cooking grid and close the dome 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.
  10. Cut into 3 by 4-inch pieces and serve with the remaining heated tomato sauce.
  1. Recipe Courtesy of Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/

Grilled Scallop Kabobs

Festive Grilled Scallop Kabobs
Serves 4
Kick off grilling season with these festive kabobs. They can be prepared in advance, making them a perfect crowd pleaser while keeping you out of the kitchen so that you can enjoy your guests. You can also get creative and switch out ingredients if there’s something you’d like to add or leave off.
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  1. 1⁄2 large yellow pepper, washed, cored, seeded and cut in 1-inch squares
  2. 1⁄2 large red pepper, washed, cored, seeded and cut in 1-inch squares
  3. 1 cup mushrooms
  4. 1⁄2 cup yellow squash
  5. 1⁄2 small red onion, peeled, quartered and separated in layers
  6. 20 sea scallops (or other protein)
  7. Olive oil
  8. Salt and pepper
  1. Set the EGG for direct cooking at 350°F/177°C.
  2. Prepare kabobs by altering vegetables and scallops on Flexible Skewers.
  3. Drizzle kabobs lightly with olive oil and season with salt and pepper.
  4. Place kabobs on cooking grid and grill for about 10 minutes, or until scallops are cooked through. Do not overcook or scallops may become tough.
  5. Transfer to clean platter; let rest at least 2 min. Serve over rice.
Cooks Recipes http://recipe.cookswarehouse.com/

Recipe courtesy of Big Green Egg©

Gourmet Grilled Pizza with Prosciutto & Arugula

Gourmet Grilled Pizza with Prosciutto & Arugula
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  1. Homemade or store bought pizza dough
  2. Cornmeal for dusting
  3. 1½ cups (375 ml) marinara sauce
  4. 12 oz (340 g) thinly sliced mozzarella di bufala
  5. 1½ cups (375 ml) chopped baby arugula
  6. 1 cup (250 ml) chopped prosciutto
  7. 1 cup (250 ml) Parmigiano-Reggiano cheese
  8. 4 tsp (20 ml) white truffle oil
  1. Set the EGG for indirect cooking at 600ºF/315ºC and preheat a Pizza/Baking Stone.
  2. Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll the disk into a 14 in (35 cm) circle. Dust a Pizza Peel with cornmeal and place the dough disk on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
  3. Top the pizza with the sauce, mozzarella, arugula, and prosciutto. Slide the pizza onto the hot Pizza/Baking Stone and close he lid of the EGG. Cook until the edges are lightly browned and crisp.
  4. Using the Pizza Peel, remove the pizza from the stone, sprinkle with the Parmigiano- Reggiano cheese and drizzle with truffle oil. Using a Pizza Cutter, cut the pizza into desired portions and serve immediately
  1. Recipe Courtesy of Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/