Grilled Vegetable Lasagna. Browse Our Official Site For Easy Lasagna Recipes. Heat the olive oil in a large saucepan. It is still pretty hot here in Florida so we used our gas grill to roast the vegetables, I used the exact amount called for and tossed in a bowl in olive oil and seasonings called for, but also shook in some dried parsley too.
Put noodles and water to cover in baking dish. Coat eggplants and zucchini with cooking spray. Brush all the vegetables with a little oil, season with salt and pepper and cook on both sides on a hot charcoal grill. You can have Grilled Vegetable Lasagna using 15 ingredients and 10 steps. Here is how you cook it.
Ingredients of Grilled Vegetable Lasagna
- Prepare 3 of eggplants, cut lengthwise into 1/4 inch slices (3 lbs).
- Prepare 3 of zucchini, cut lengthwise into 1/8 inch slices.
- It's of Cooking spray.
- You need 1 tsp of salt, divided.
- You need 3/4 tsp of freshly ground pepper, divided.
- It's 2 of red bell peppers, quartered and seeded.
- It's 1 (15 oz) of container fat-free ricotta cheese.
- It's 1 of large egg.
- It's 3/4 cup of grated asiago cheese, divided.
- You need 1/4 cup of minced fresh basil.
- Prepare 1/4 cup of minced fresh parsley.
- You need 9 of lasagna noodles, divided.
- You need 1 (26 oz) of jar tomato basil spaghetti sauce, divided.
- You need 3/4 cup (3 oz) of shredded part-skim mozzarella cheese, divided.
- Prepare 1/4 cup of commercial pesto.
Brush a loaf tin with oil. Heat a large heavy saucepan or Dutch oven over medium heat. Grilled Vegetable Lasagna Layers of lasagna noodles are interspersed with grilled vegetables, cheese, and tomato sauce, then blanketed with Mornay sauce, for this vegetarian version of lasagna. Although lasagna noodles are used in this recipe, wonton skins, prepared according to package instructions, make a perfect and lighter substitute for.
Grilled Vegetable Lasagna instructions
- 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..
Spread ½ cup of your sauce mixture in the bottom of a prepared baking - ahem, grilling - dish. On top of the noodles will be half of the cottage cheese mixture, followed by half of the vegetable mixture. In a large casserole pot or Dutch over, heat oil over medium high heat. Once all the vegetables are grilled allow to cool. To make the spinach ricotta layer, mix the ricotta, thawed and drained frozen spinach, pepper and nutmeg.
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