Kamado Sumo logo in red and white
Kamado Sumo logo in red and white

Vegetarian lasagne

BAKED OVER CHARCOAL.

Layers of vegetables, creamy cheese sauce and a golden top. Give this comfort-food classic a place on your kamado and let gentle, indirect heat do the baking.

  • Vegetarian
  • Baking
  • Comfort food
LET'S COOK

From the Kamado Sumo recipe collection

Golden vegetarian lasagne in a baking dish beside a kamado grill
On the grill
40-50 min
Resting
10 min
Grill temperature
180°C
Cooking method
Indirect heat

BEFORE YOU START

Set up your fire.

Heat

Indirect

Fit the heat deflector so the dish is shielded from direct heat.

Temperature

180°C

Let the grill settle at a steady temperature before you start baking.

Equipment

Baking dish

Use an ovenproof dish suitable for the grill, a saucepan and a frying pan.

ONE STEP AT A TIME

Let's make it.

  1. INDIRECT HEAT · 180°C

    Set up your kamado

    Set the grill up for indirect cooking with a heat deflector. Bring it to about 180°C and let the temperature stabilise while you prepare the filling and sauce.

  2. SIMMER · 10-15 MIN

    Build the vegetable filling

    Soften the onion and garlic in a little olive oil. Add the courgette, aubergine and pepper, and cook until lightly coloured. Stir in the tomato purée, chopped tomatoes, oregano and basil. Simmer for 10-15 minutes until the sauce is rich, then season with salt and black pepper.

  3. STIR UNTIL SMOOTH

    Make the cheese sauce

    Melt the butter in a saucepan. Whisk in the flour, then gradually add the milk, whisking to keep the sauce smooth. Simmer until thickened. Stir in the cheese and season with salt and white pepper.

  4. FINISH WITH CHEESE

    Layer it up

    Alternate the vegetable filling, cheese sauce and lasagne sheets in your baking dish. Finish with cheese sauce and a generous covering of grated cheese.

  5. BAKE · 40-50 MIN

    Bake until golden

    Place the dish over indirect heat and close the lid. Bake for 40-50 minutes, until hot throughout, the pasta is tender and the top is golden. If the top colours too quickly, cover it with foil for the final part of cooking.

  6. REST · 10 MIN

    Rest, slice and share

    Let the lasagne rest for 10 minutes before serving. The layers will settle, making it easier to cut and serve.

GOOD COMPANY FOR THIS COOK

Get ready for the fire.

Marabu charcoal for the fire, a Sumo Lighter to get it started and barbecue gloves for handling hot equipment. Three useful additions for an afternoon of cooking outside.

Suggested additions, sold separately. Use the equipment you already have where suitable.

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