Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, grilled vegetable lasagna. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Grilled Vegetable Lasagna is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Grilled Vegetable Lasagna is something that I’ve loved my whole life.
To get started 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:
- Make ready 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Get 3 zucchini, cut lengthwise into 1/8 inch slices
- Make ready Cooking spray
- Take 1 tsp salt, divided
- Get 3/4 tsp freshly ground pepper, divided
- Prepare 2 red bell peppers, quartered and seeded
- Prepare 1 (15 oz) container fat-free ricotta cheese
- Take 1 large egg
- Get 3/4 cup grated asiago cheese, divided
- Take 1/4 cup minced fresh basil
- Prepare 1/4 cup minced fresh parsley
- Get 9 lasagna noodles, divided
- Prepare 1 (26 oz) jar tomato basil spaghetti sauce, divided
- Get 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
- Make ready 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 special food grilled vegetable lasagna recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
