Grilled Vegetable Lasagna
Grilled Vegetable Lasagna

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, grilled vegetable lasagna. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Grilled Vegetable Lasagna is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Grilled Vegetable Lasagna is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have grilled vegetable lasagna using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Vegetable Lasagna:
  1. Make ready 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
  2. Make ready 3 zucchini, cut lengthwise into 1/8 inch slices
  3. Make ready Cooking spray
  4. Take 1 tsp salt, divided
  5. Make ready 3/4 tsp freshly ground pepper, divided
  6. Take 2 red bell peppers, quartered and seeded
  7. Get 1 (15 oz) container fat-free ricotta cheese
  8. Make ready 1 large egg
  9. Take 3/4 cup grated asiago cheese, divided
  10. Prepare 1/4 cup minced fresh basil
  11. Prepare 1/4 cup minced fresh parsley
  12. Get 9 lasagna noodles, divided
  13. Get 1 (26 oz) jar tomato basil spaghetti sauce, divided
  14. Make ready 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
  15. Make ready 1/4 cup commercial pesto
Steps to make Grilled Vegetable Lasagna:
  1. Preheat grill
  2. 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.
  3. 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.
  4. Combine ricotta cheese, egg, 1/2 cup asiago cheese, basil, parsley, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper.
  5. Cook lasagna noodles according to package directions, omitting the salt and the fat
  6. Preheat oven to 375 degrees
  7. 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
  8. 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.
  9. Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup asiago cheese and remaining 1/4 cup mozzarella cheese
  10. Bake at 375 degrees for 1 hour. Let stand 15 minutes before serving.

So that is going to wrap this up for this special food grilled vegetable lasagna recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!