Chargrilled Vegetable Lasagne

Chargrilled Vegetable Lasagne

This lasagne tastes delicious, partly because of the chargrilled flavours coming from the BBQ vegetables and the balsamic vinegar in the onion mixture.


This Chargrilled Vegetable Lasange recipe is a great way to get lots of vegetables into your diet. 

You can prepare everything up to the baking point the day before if you are having a dinner party or after work. Just take out of fridge and place into oven (make sure your cookware is fridge to oven compatible) and bake for the required time.


  • 1 pkt. (375g) fresh lasagne sheets
  • 1 tsp. garlic powder
  • 1 tsp. mixed herbs
  • Cracked pepper
  • 2 cups passata (pure tomato bottled sauce)
  • 1 cup reduced fat tasty cheese
  • 1 tbsp. balsamic vinegar
  • 1 tsp. brown sugar


  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 3 zucchinis, skin on, sliced length ways
  • 8 mushrooms, sliced
  • 1 large onion, sliced (not diced)
  • ¼ (500g) Pumpkin sliced, large pieces
  • 1 large sweet potato, sliced

Ricotta Mixture

  • 1 large tub (500g) Ricotta
  • ½ tube Basil Paste (in the fresh veg fridge section) or use bunch of fresh basil chopped
  • 1 egg
  • ¼ cup fresh parmesan cheese grated


  1. In a large bowl place ricotta, basil, egg and parmesan cheese and mix.  Season to taste with salt and pepper, set aside.
  2. Heat a BBQ or grill pan on high for a few minutes.
  3. Place sliced pumpkin, sweet potato and zucchinis in a large bowl, in stages, and spray with canola spray evenly (or you can drizzle oil in bowl and coat).
  4. Layout on your BBQ and cook for 3-4 minutes each side.  This will give a lovely charcoal flavour.  When cooked take off heat and lay on a plate flat, set aside.
  5. Preheat oven to 180C (350F).
  6. In a non-stick fry pan heat 1 teaspoon olive oil, on med heat stir fry the onions and capsicums for 8 – 10 mins. Add the balsamic vinegar and sugar so it caramelizes.  cook for a further 3 mins.  Take off heat.
  7. Now you will need a lasagne dish, we used an approx. 3 litre dish (3 quart) oblong which will give you 8 serves. 
  8. Pour 2 cups of passata onto base.  Sprinkle onto the passata teaspoon mixed herbs, garlic powder and cracked pepper.  Pour over this 1 cup cold water, stir with fork.
  9. Layer lasagne sheet on top of this passata mixture.
  10. Lay on the sheets your pumpkin evenly;spread the onion and capsicum over this.  Season with some salt and pepper to your taste.
  11. Lay another set of lasagne sheets ontop and pour ½ ricotta mixture over and spread with spoon evenly.  Lay another sheet on top.
  12. Place remaining vegetables left over – sweet potato, zucchini, mushroomsand lay out evenly. Place remaining sheets of lasagne on top.
  13. Now spread evenly the remaining ricotta mixture and low fat cheese.
  14. Bake in oven for 50-60 mins depending on oven.  You will know when it is cooked by placing a knife into the centre and it goes through easily.
  15. Serve with a Mediterranean Salad.

Nutrition Table

Servings: 8 Serving size:525g
Average Serve Average 100g
Energy 1780 kJ 339 kJ
  425 Cal 81 Cal
Protein 18.9 g 3.6 g
Fat, total 15.1 g 2.9 g
- Saturated 6.6 g 1.3 g
Carbohydrate 48.1 g 9.2 g
- Sugars 17.3 g 3.3 g
Sodium 614 mg 117 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to with the recipe to acknowledge our copyright.

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