WHO: Feed Me Dearly’s favorite cooking technique is grilling, which makes this recipe particularly appropriate. (FYI: Her least favorite is poaching.)
WHAT: Lasagna gets suited for summertime with the help of the market's bounty.
HOW: Grill zucchini and eggplant until striped and charred. Layer the vegetables with homemade tomato sauce, noodles, and three types of cheese, then bake in the oven until hot and bubbling.
WHY WE LOVE IT: We love summer vegetables, but there are only so many times per week that we can eat them straight off the grill with only salt and pepper. This vegetarian lasagna adds new substance to the omnipresent zucchini and eggplant, transforming them into a dinner hearty enough to satisfy a crowd, yet fresh enough to eat with summer watermelon.
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