Find all the most effective Grilled Vegetable Lasagna recipes on the web within the one cease place that's cooking guide. Whether or not you are in search of an impressive appetizer, an elaborate meal, or a fast and easy Grilled Vegetable Lasagna , you will discover the recipes and recommendation you need. We provide you only the perfect Grilled Vegetable Lasagna recipe here. We also have wide variety of recipes to try.
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We hope you got benefit from reading it, now let’s go back to grilled vegetable lasagna recipe. You can have grilled vegetable lasagna using 15 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Grilled Vegetable Lasagna:
- Use 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Take 3 zucchini, cut lengthwise into 1/8 inch slices
- Use Cooking spray
- Use 1 tsp salt, divided
- Use 3/4 tsp freshly ground pepper, divided
- Get 2 red bell peppers, quartered and seeded
- Provide 1 (15 oz) container fat-free ricotta cheese
- You need 1 large egg
- Take 3/4 cup grated asiago cheese, divided
- You need 1/4 cup minced fresh basil
- Provide 1/4 cup minced fresh parsley
- Prepare 9 lasagna noodles, divided
- Use 1 (26 oz) jar tomato basil spaghetti sauce, divided
- You need 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
- Get 1/4 cup commercial pesto
Steps to make Grilled Vegetable Lasagna:
- Preheat grill
- Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Grill eggplant and zucchini 1 1/2 minutes on each side or just until tender. Cool; combine in a large bowl.
- Place bell peppers on grill, skin-side down; grill 3 minutes or until tender. Cut into (1 inch wide) strips. Add bell peppers to eggplant mixture.
- Combine ricotta cheese, egg, 1/2 cup asiago cheese, basil, parsley, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper.
- Cook lasagna noodles according to package directions, omitting the salt and the fat
- Preheat oven to 375 degrees
- Spread 1/2 cup spaghetti sauce in bottom of a 13x9 inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mixture; sprinkle with 1/4 cup mozzarella cheese
- Arrange 3 noodles and 1 cup of spaghetti sauce over cheese; cover with remaining eggplant mixture. Top with remaining ricotta. Spread pesto over ricotta; sprinkle with 1/4 cup mozzarella cheese. Cover with remaining 3 noodles.
- Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup asiago cheese and remaining 1/4 cup mozzarella cheese
- Bake at 375 degrees for 1 hour. Let stand 15 minutes before serving.
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