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Recipe: Tasty Grilled Vegetable Lasagna

Posted at January 15, 2020 13:43 by admin in Summer Dinner Recipes

Grilled Vegetable Lasagna.

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

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. Prepare of Cooking spray.
  4. Prepare 1 tsp of salt, divided.
  5. You need 3/4 tsp of freshly ground pepper, divided.
  6. It’s 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. 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. It’s 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. Prepare 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..

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