Vegetarian lasagna baked in kamado

Ingredients

Vegetable filling

• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, julienned
• 1 can of crushed tomatoes
• 2 tablespoons tomato paste
• 1 tsp dried oregano
• 1 teaspoon dried basil
• Salt and black pepper
• Olive oil

Cheese sauce

• 50 g butter
• 5 cups of milk
• 3 tablespoons all-purpose flour
• 2 cups grated cheese (such as mozzarella or Prästost)
• Salt and white pepper

Miscellaneous

• Lasagna sheets
• Grated cheese for gratin

Here's how to do it

Step 1 – Prepare kamadon

Set kamadon indirect heat using heat deflector.
Aim for about 180 °C and let the temperature stabilize completely before placing the lasagna inside.

Step 2 – Make the vegetable medley

Sauté the onion and garlic in olive oil until softened.
Add the zucchini, eggplant, and bell pepper, and let the vegetables brown slightly.

Stir in the tomato paste, crushed tomatoes, and spices.
Simmer for 10–15 minutes until the sauce is thick and rich. Season to taste with salt and pepper.

Step 3 – Cheese sauce

Melt the butter in a saucepan, whisk in the flour, and gradually add the milk.
Let it simmer until the sauce thickens, stir in the cheese, and season to taste.

Step 4 – Assemble the lasagna

Layer the vegetable mixture, cheese sauce, and lasagna sheets in a baking dish.
Finish with cheese sauce and a generous layer of grated cheese on top.

Step 5 – Bake in kamado

Place the dish over indirect heat and close the lid.
Bake for 40–50 minutes until the lasagna is heated through and has a nice color.

If the surface browns too quickly, cover it with foil during the last part of baking.

Step 6 – Let it rest and serve

Let the lasagna rest for 10 minutes before serving.
This makes it easier to cut and even creamier.