Grilled Vegetable Lasagna with Kardea Brown | Delicious Miss Brown

Need an excuse to eat piping hot lasagna in the summertime? Kardea Brown uses grilled zucchini and summer squash in her version! 😍 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2HG9rEl Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Vegetable Lasagna RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 2 hr 20 min (includes resting time) Active: 1 hr Yield: 6 to 8 servings Ingredients 2 tablespoons olive oil 2 cloves garlic, crushed 1 bay leaf One 28-ounce can crushed tomatoes One 15-ounce can tomato sauce One 6-ounce can tomato paste 1/3 cup red wine About 1/3 cup chopped fresh parsley 1 1/2 tablespoons sugar 1 tablespoon Italian seasoning 1/2 teaspoon ground fennel seed Kosher salt and freshly cracked black pepper 2 summer squash (about 1 pound) sliced crosswise 1/4-inch-thick 2 zucchini (about 1 pound) sliced crosswise 1/4-inch-thick 2 tablespoons extra-virgin olive oil 16 ounces ricotta 1/2 cup whole milk 2 ounces Parmesan, freshly grated 1 large egg 1 1/2 pounds fresh mozzarella, grated 15 no-boil lasagna noodles (from one 8-ounce box) 10 fresh basil leaves Directions Preheat the oven to 350 degrees F and position one of the racks in the center. Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes. Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side. Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside. Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DeliciousMissBrown #KardeaBrown #FoodNetwork #GrilledVegetableLasagna Grilled Vegetable Lasagna with Kardea Brown | Delicious Miss Brown | Food Network https://youtu.be/k8MpQrToOMs