Easy Recipe: Tasty Grilled Vegetable Lasagna

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Grilled Vegetable Lasagna.

Grilled Vegetable Lasagna You can have Grilled Vegetable Lasagna using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Grilled Vegetable Lasagna

  1. It’s 3 of eggplants, cut lengthwise into 1/4 inch slices (3 lbs).
  2. It’s 3 of zucchini, cut lengthwise into 1/8 inch slices.
  3. It’s of Cooking spray.
  4. You need 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. 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. Prepare 1/4 cup of minced fresh parsley.
  12. It’s 9 of lasagna noodles, divided.
  13. It’s 1 (26 oz) of jar tomato basil spaghetti sauce, divided.
  14. You need 3/4 cup (3 oz) of shredded part-skim mozzarella cheese, divided.
  15. It’s 1/4 cup of commercial pesto.

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 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 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..