Yup, you read that right, this is a Grilled Lasagna Recipe. And it is delicious. And it is taking a fabulous, winter meal made with traditional lasagna noodles that can be put in the crock pot or cooked in the oven and making it a delicious, healthy, and quick summertime dinner! I promise you won’t miss the noodles!

In a saute pan, start with 1 tablespoon of coconut oil and saute with garlic, onion, and red onion until the onion is translucent. Toss in about 4-6 chopped tomatoes (fresh if you can, but 1-28oz can is fine. Make sure you get low salt and organic). Then add some spices like salt, pepper, paprika, and chili powder to give it a little kick. Let simmer while you prep and grill the zucchini and eggplant.

Now grab 2 zucchini and eggplant. Slice them longways about 3/8″ thick. Brush on some olive oil or butter and salt and pepper and put on a preheated grill. Grill each side.

Once they are grilled, place some zucchini and eggplant in the bottle of a pyrex dish. Then some cheese, then the sauce that you made earlier. Repeat layers until all is used or you’re out of room in your dish.

Let sit for the cheese to melt. Then serve!

If you wanted to add ground meat to your sauce, just toss it in the pan while you’re cooking the garlic, onion, and red peppers.

This is definitely a delicious 30-minute meal that the whole family can help with! Have kids help by sprinkling the cheese or layering the zucchini and eggplant.