Step-by-Step Guide to Make Ultimate Grilled Vegetable Lasagna

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, grilled vegetable lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Grilled Vegetable Lasagna is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Grilled Vegetable Lasagna is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have grilled vegetable lasagna using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Grilled Vegetable Lasagna:

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

Instructions to make Grilled Vegetable Lasagna:

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.

So that’s going to wrap it up for this exceptional food grilled vegetable lasagna recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!