Provençal vegetable lasagna from the Big Green Egg

Name: Provençal vegetable lasagna from the Big Green Egg
Ingredients: 2 eggplants; 2 zucchinis; 2 Eggs; 2 red onions; 2 red bell peppers; 2 yellow bell peppers; 200 g cottage cheese / Hüttenkäse; 4 portobellos; 3 Egg yolks; 1 Thyme sprigs; 2 fresh garlic cloves; 1 Rosemary sprigs; 250 g grated mozzarella; 8 Basil leaves; 1 units.theelepel Madras curry powder; 6 units.eetlepel Olive oil; 1 fennel; 1 sprig of tarragon; 8 chive stalks; 3 units.eetlepel Olive oil; 1 sprig of chervil; 1 units.eetlepel sushi vinegar; 1 units.eetlepel pastis

This vegetarian lasagna is packed with grilled vegetables and Mediterranean flavors.Recipe for 6 people.

Ingredients

2eggplants

2zucchinis

2Eggs

2red onions

2red bell peppers

2yellow bell peppers

200gcottage cheese / Hüttenkäse

4portobellos

3Egg yolks

250ggrated mozzarella

1Thyme sprigs

2fresh garlic cloves

1Rosemary sprigs

8Basil leaves

1units.theelepelMadras curry powder

6units.eetlepelOlive oil

1fennel

1sprig of tarragon

8chive stalks

1sprig of chervil

3units.eetlepelOlive oil

1units.eetlepelsushi vinegar

1units.eetlepelpastis

Preparation

Light the charcoal in the Big Green Egg and heat it with the Cast Iron Grid to 220 °C.
Meanwhile, prepare the herb oil.
Peel the garlic, strip the leaves from the thyme and the needles from the rosemary, then blend them together with the basil, madras curry powder and olive oil using a hand blender.
Remove the stems from the portobellos and slice the caps into pieces approximately 1 centimetre thick.
Slice the aubergines and courgettes lengthwise into slices about 4 millimetres thick.
Brush the vegetable slices on both sides with the herb oil.
Place the peppers on the grid and roast them for about 10 minutes until the skins are blackened all around.
Meanwhile, grill the portobello, aubergine and courgette slices for about 2 minutes per side.
Close the lid of the EGG after each action to maintain a stable temperature.
Allow the grilled vegetables to cool on a clean tea towel.
Remove the peppers from the EGG and cover them with plastic wrap so the skins can easily be removed later.
Peel the red onions and slice them into thin rings. Whisk the cottage cheese, eggs and egg yolks until smooth using a whisk or hand blender.
Remove the skins, stems and seeds from the roasted peppers and cut the flesh into wide strips.
Layer the lasagne in an overlapping pattern in an oven dish approximately 30 centimetres in diameter.
Start with aubergine, scatter some red onion over it, then create layers with pepper, portobello and courgette.
Spread a thin layer of the cottage cheese mixture over each vegetable layer.
Repeat until all vegetables are used, preferably finishing with courgette.
Sprinkle the top with grated mozzarella.
Remove the Cast Iron Grid, place the convEGGtor and insert the Stainless Steel Grid into the EGG.
Place the oven dish on the grid, close the lid and bring the temperature to 180 °C.
Bake the lasagne for about 40 minutes until golden brown and cooked through.
Remove the lasagne from the Big Green Egg and let it rest for 10 to 15 minutes.
Meanwhile, shave the fennel into wafer-thin slices.
Pick the leaves from the chervil and tarragon and roughly chop the chives.
Mix the olive oil, sushi vinegar and Pastis into a dressing, toss the fennel with it and mix in the herbs.
Serve the fennel salad on or beside the vegetarian lasagne.