How to Make Perfect Grilled Vegetable Lasagna

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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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Be the first to rate & review! Grilled Vegetable Lasagna. this link is to an external site that may or may not meet accessibility guidelines. Layers of lasagna noodles are interspersed with grilled vegetables, cheese, and tomato sauce, then blanketed with Mornay sauce, for this vegetarian version of lasagna. You can cook Grilled Vegetable Lasagna using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Grilled Vegetable Lasagna

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

Thanks for watching WAFB's weekly broadcast "Stirrin' It Up" with Chef John Folse where we cook and stir up some Grilled Vegetable Lasagna the Cajun way! How to cook Grilled Vegetable Lasagna. Make the puttanesca sauce: In a large pot heat the olive oil over medium high heat. Meanwhile, coat vegetables with cooking spray.

Grilled Vegetable Lasagna step by step

  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..

Lightly brush both sides of the chopped vegetables with olive oil and season lightly with Lightly spray your lasagna pan with cooking spray then spread a light layer of marinara sauce mixture. 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.