Recipe: Tasty Grilled Vegetable Lasagna

Delicious, fresh and tasty.

Grilled Vegetable Lasagna. Grilling the vegetables deepens their flavors, which makes for a delicious vegetarian entrée. To speed preparation, use no-boil lasagna noodles; the. Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil.

Grilled Vegetable Lasagna
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Meanwhile, coat vegetables with cooking spray. How to cook Grilled Vegetable Lasagna. Make the puttanesca sauce: In a large pot heat the olive oil over medium high heat. You can cook Grilled Vegetable Lasagna using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Grilled Vegetable Lasagna

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

Be the first to rate & review! Grilled Vegetable Lasagna. this link is to an external site that may or may not meet accessibility guidelines. This Grilled Vegetable Lasagna is a light and healthy way to enjoy Italian cuisine. Layers of lasagna noodles are interspersed with grilled vegetables, cheese, and tomato sauce, then blanketed with.

Grilled Vegetable Lasagna instructions

  1. Preheat grill.
  2. 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..
  3. 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..
  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 degrees.
  7. 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.
  8. 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..
  9. Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup asiago cheese and remaining 1/4 cup mozzarella cheese.
  10. Bake at 375 degrees for 1 hour. Let stand 15 minutes before serving..

Celebrate easy-to-grill veggies in a tasty low-cal lasagna. You can even prepare this ahead of time for a fast meal that will feed a hungry crowd! Grilled Vegetable Lasagna. by: Greedy girl. Everyone loves lasagna and its wonderful layering of flavor traditionally, meat sauce, pasta and cheese, baked to sizzling perfection. Grilled Vegetable Lasagne Recipe : A wholesome meal that everyone will love!