Grilled Vegetable Lasagna

Name: Grilled Vegetable Lasagna
Total time: 18000 s
Yield: 15 servings
Cuisine: American
Ingredients: 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs); 3 zucchini, cut lengthwise into 1/8 inch slices; Cooking spray; 1 tsp salt, divided; 3/4 tsp freshly ground pepper, divided; 2 red bell peppers, quartered and seeded; 1 (15 oz) container fat-free ricotta cheese; 1 large egg; 3/4 cup grated asiago cheese, divided; 1/4 cup minced fresh basil; 1/4 cup minced fresh parsley; 9 lasagna noodles, divided; 1 (26 oz) jar tomato basil spaghetti sauce, divided; 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided; 1/4 cup commercial pesto

Adrianne Meszaros @adriannemeszaros

Grilled Vegetable Lasagna

Adrianne Meszaros @adriannemeszaros

Saved

Ingredients

1.5 hours

15 servings

3eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
3zucchini, cut lengthwise into 1/8 inch slices
Cooking spray
1 tspsalt, divided
3/4 tspfreshly ground pepper, divided
2red bell peppers, quartered and seeded
1 (15 oz)container fat-free ricotta cheese
1large egg
3/4 cupgrated asiago cheese, divided
1/4 cupminced fresh basil
1/4 cupminced fresh parsley
9lasagna noodles, divided
1 (26 oz)jar tomato basil spaghetti sauce, divided
3/4 cup (3 oz)shredded part-skim mozzarella cheese, divided
1/4 cupcommercial pesto

Saved

Steps

1.5 hours

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.