Easy Grilled Vegetable Lasagna Recipes

Easy Grilled Vegetable Lasagna Recipes

The ingredients for making Easy Grilled Vegetable Lasagna Recipes

  1. 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
  2. 3 zucchini, cut lengthwise into 1/8 inch slices
  3. Cooking spray
  4. 1 tsp salt, divided
  5. 3/4 tsp freshly ground pepper, divided
  6. 2 red bell peppers, quartered and seeded
  7. 1 (15 oz) container fat-free ricotta cheese
  8. 1 large egg
  9. 3/4 cup grated asiago cheese, divided
  10. 1/4 cup minced fresh basil
  11. 1/4 cup minced fresh parsley
  12. 9 lasagna noodles, divided
  13. 1 (26 oz) jar tomato basil spaghetti sauce, divided
  14. 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
  15. 1/4 cup commercial pesto

Step-step making Grilled Vegetable Lasagna

  1. Preheat grill

  2. Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 tsp salt and 0.25 tsp black pepper. Grill eggplant plus zucchini 1/2 minutes on each part or just until tender. Cool; combine in a large bowl.

  3. Place bell peppers on grill, skin-side down; grill three or more minutes or until tender. Cut in to (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 levels

  7. Spread 1/2 cup spaghetti sauce in bottom of a 13×9 inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture. Spread half of ricotta parmesan cheese mixture over eggplant mixture; sprinkle along with 1/4 cup mozzarella cheese

  8. Arrange 3 noodles and 1 cup of spaghetti spices over cheese; cover with remaining eggplant mixture. Top with remaining ricotta. Pass on pesto over ricotta; sprinkle with 0.25 cup mozzarella cheese. Cover with leftover 3 noodles.

  9. Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 0.25 cup asiago cheese and remaining 0.25 cup mozzarella cheese

  10. Bake at 375 levels for 1 hour. Let stand 15 minutes before serving.