Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, grilled vegetable lasagna. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Grilled Vegetable Lasagna is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Grilled Vegetable Lasagna is something that I have loved my whole life. They’re nice and they look wonderful.
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To begin with this particular recipe, we must first prepare a few components. 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:
- Take 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Prepare 3 zucchini, cut lengthwise into 1/8 inch slices
- Take Cooking spray
- Get 1 tsp salt, divided
- Prepare 3/4 tsp freshly ground pepper, divided
- Get 2 red bell peppers, quartered and seeded
- Get 1 (15 oz) container fat-free ricotta cheese
- Get 1 large egg
- Take 3/4 cup grated asiago cheese, divided
- Get 1/4 cup minced fresh basil
- Make ready 1/4 cup minced fresh parsley
- Get 9 lasagna noodles, divided
- Prepare 1 (26 oz) jar tomato basil spaghetti sauce, divided
- Prepare 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
- Make ready 1/4 cup commercial pesto
Prepare lasagna noodles per package instructions. Top the lasagna with a layer of ricotta cheese, then a layer of grilled vegetables-eggplants, zucchini, onions, and bell peppers-a layer of grated mozzarella, and a layer of Puttanesca Sauce. Continue layering the lasagna, ricotta, vegetables, mozzarella, and sauce until all the ingredients have been used, ending with mozzarella. Cheesy pasta with grilled veggies, pomodoro sauce, mozzarella baked in the oven with a crispy top.
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 lasagna is very similar to Hearty Vegetable Lasagna from this site and either one makes a yummy meatless meal. The key to the extraordinary taste of this vegetable lasagna is roasting the vegetables first.. Heat a large heavy saucepan or Dutch oven over medium heat. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Grilled vegetable lasagna is the best recipe for foodies.
So that’s going to wrap this up with this special food grilled vegetable lasagna recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
