Grilled Eggplant and Zucchini Lasagna

o    2 largeeggplants, sliced lengthwise into ½-inch thick slices

o    2 mediumzucchini, sliced lengthwise into ½-inch thick slices

o    1 onion (sliced)

o    Fresh basil(chopped or leaves)

o    Tuma cheese(sliced)

o    La Bella RomanaMarinara Sauce

o    ¼ cup olive oil,plus more for grilling

o    Salt and freshlyground black pepper to taste

o    Parmesan

o    Grilled fennel(optional)

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Grill the Vegetables:

• Preheat your grill to medium heat or heat skillet over medium-high heat.
• Brush the eggplant and zucchini slices on both sides with olive oil. Season generously with salt and pepper.
• Grill the eggplant slices in batches for 3-4 minutes per side, or until tender and slightly charred. Remove and set aside.
• Grill the zucchini slices in batches for 2-3 minutes per side, or until tender and with grill marks. Remove and set aside.

Assemble the Lasagna:

• Preheat your oven to 375°F (190°C).
• Spread a thin layer of the tomato sauce on the bottom of the baking dish.
• Arrange a layer of grilled zucchini over the sauce, slightly overlapping if necessary.
• Spread pieces of tuma cheese over zucchini
• Add a layer of onions and basil, then lightly cover with sauce
• Arrange a layer of grilled eggplant slices
• Repeat with sauce, cheese, and onions
• Repeat these steps alternating between zucchini and eggplant until you reach the top layer
• Top final layer with grilled fennel if using, then tuma, sauce, and sprinkle with parmesan.

Bake the Lasagna:

• Cover the baking dish with aluminum foil.
• Bake for 30 minutes.
• Remove the foil and continue baking for another 15-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the lasagna is heated through.
• Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set up and makes it easier to serve.

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