Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, grilled vegetable lasagna. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Grilling the vegetables deepens their flavors, which makes for a delicious vegetarian entrée. To speed preparation, use no-boil lasagna noodles; the. Since these grilled vegetables are taking the place of the lasagna noodles, they need to be the star Place the vegetable slices on the grill in a single layer.
Grilled Vegetable Lasagna is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Grilled Vegetable Lasagna is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook grilled vegetable lasagna using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Grilled Vegetable Lasagna:
- Take eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Take zucchini, cut lengthwise into 1/8 inch slices
- Prepare Cooking spray
- Make ready salt, divided
- Make ready freshly ground pepper, divided
- Make ready red bell peppers, quartered and seeded
- Make ready container fat-free ricotta cheese
- Get large egg
- Take grated asiago cheese, divided
- Prepare minced fresh basil
- Prepare minced fresh parsley
- Take lasagna noodles, divided
- Prepare jar tomato basil spaghetti sauce, divided
- Prepare shredded part-skim mozzarella cheese, divided
- Take commercial pesto
This recipe has been triple-tested and nutritionally analysed. Meanwhile, coat vegetables with cooking spray. How to cook Grilled Vegetable Lasagna. Make the puttanesca sauce: In a large pot heat the olive oil over.
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.
This Grilled Vegetable Lasagna is a light and healthy way to enjoy Italian cuisine. Layers of lasagna noodles are interspersed with grilled vegetables, cheese, and tomato sauce, then blanketed with. I used brown rice lasagna noodles. Rizopia makes a lasagna noodle that you don't have to boil first You can grill, broil, or saute the eggplant and zucchini slices. If you grill or broil the vegetables, just.
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