Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, grilled vegetable lasagna. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Browse Our Official Site For Easy Lasagna Recipes. Heat the olive oil in a large saucepan. Coat eggplants and zucchini with cooking spray.
Grilled Vegetable Lasagna is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Grilled Vegetable Lasagna is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have grilled vegetable lasagna using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Grilled Vegetable Lasagna:
- Make ready 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Make ready 3 zucchini, cut lengthwise into 1/8 inch slices
- Get Cooking spray
- Get 1 tsp salt, divided
- Make ready 3/4 tsp freshly ground pepper, divided
- Take 2 red bell peppers, quartered and seeded
- Prepare 1 (15 oz) container fat-free ricotta cheese
- Prepare 1 large egg
- Make ready 3/4 cup grated asiago cheese, divided
- Get 1/4 cup minced fresh basil
- Make ready 1/4 cup minced fresh parsley
- Prepare 9 lasagna noodles, divided
- Prepare 1 (26 oz) jar tomato basil spaghetti sauce, divided
- Get 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
- Make ready 1/4 cup commercial pesto
This lasagna is very similar to Hearty Vegetable Lasagna from this site and either one makes a yummy meatless meal. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Brush them generously with the olive oil on both sides, using all of the oil. Cook noodles according to package directions.
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.
Drain and lay flat on a sheet of aluminum foil. Heat olive oil in a large skillet over medium heat. Grilled Summer Vegetable Lasagna Grilled Summer Vegetable Lasagna. Brush all the vegetables with a little oil, season with salt and pepper and cook on both sides on a hot charcoal grill. Brush a loaf tin with oil.
So that is going to wrap this up for this special food grilled vegetable lasagna recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
