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Before you jump to Grilled Vegetable Lasagna recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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Obviously, it’s not at all difficult to begin integrating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to grilled vegetable lasagna recipe. To cook grilled vegetable lasagna you need 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Grilled Vegetable Lasagna:
- You need eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Provide zucchini, cut lengthwise into 1/8 inch slices
- Prepare Cooking spray
- Prepare salt, divided
- You need freshly ground pepper, divided
- Take red bell peppers, quartered and seeded
- Prepare container fat-free ricotta cheese
- Take large egg
- Use grated asiago cheese, divided
- You need minced fresh basil
- Take minced fresh parsley
- Prepare lasagna noodles, divided
- You need jar tomato basil spaghetti sauce, divided
- Get shredded part-skim mozzarella cheese, divided
- You need commercial pesto
Steps 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.
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