Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, grilled vegetable lasagna. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Grilled Vegetable Lasagna is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Grilled Vegetable Lasagna is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have grilled vegetable lasagna using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Grilled Vegetable Lasagna:
- Get 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Make ready 3 zucchini, cut lengthwise into 1/8 inch slices
- Make ready Cooking spray
- Take 1 tsp salt, divided
- Take 3/4 tsp freshly ground pepper, divided
- Get 2 red bell peppers, quartered and seeded
- Take 1 (15 oz) container fat-free ricotta cheese
- Make ready 1 large egg
- Get 3/4 cup grated asiago cheese, divided
- Get 1/4 cup minced fresh basil
- Make ready 1/4 cup minced fresh parsley
- Make ready 9 lasagna noodles, divided
- Make ready 1 (26 oz) jar tomato basil spaghetti sauce, divided
- Prepare 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
- Get 1/4 cup commercial pesto
Instructions 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.
So that’s going to wrap this up for this exceptional food grilled vegetable lasagna recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
