Grilled Vegetable Lasagna. Our Delicious Stouffer's® Frozen Meatless Lasagna Made With Plant Based Meat. Taste The Delicious Flavor Of Stouffer's® Meatless Lasagna With Our Freshly Made Pasta. Browse Our Official Site For Easy Lasagna Recipes.
Coat eggplants and zucchini with cooking spray.
Cool; combine in a large bowl.
If you want to make a vegetarian lasagna, then pack as many veggies as you can into the dish.
You can cook Grilled Vegetable Lasagna using 15 ingredients and 10 steps. Here is how you cook that.
Ingredients of Grilled Vegetable Lasagna
- Prepare 3 of eggplants, cut lengthwise into 1/4 inch slices (3 lbs).
- Prepare 3 of zucchini, cut lengthwise into 1/8 inch slices.
- Prepare of Cooking spray.
- Prepare 1 tsp of salt, divided.
- You need 3/4 tsp of freshly ground pepper, divided.
- Prepare 2 of red bell peppers, quartered and seeded.
- Prepare 1 (15 oz) of container fat-free ricotta cheese.
- Prepare 1 of large egg.
- You need 3/4 cup of grated asiago cheese, divided.
- You need 1/4 cup of minced fresh basil.
- It's 1/4 cup of minced fresh parsley.
- You need 9 of lasagna noodles, divided.
- You need 1 (26 oz) of jar tomato basil spaghetti sauce, divided.
- Prepare 3/4 cup (3 oz) of shredded part-skim mozzarella cheese, divided.
- It's 1/4 cup of commercial pesto.
The more vegetables you have, the better-for-you it is! The best veggies for this recipe are hearty veggies like squash, eggplant, peppers and tomatoes. Add in kale, onion and garlic for the flavor. Heat outdoor grill or stovetop grill pan.
Grilled Vegetable Lasagna step by step
- 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..
Put noodles and water to cover in baking dish. 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. I am not usually impressed with vegetable lasagna but this recipe had a great taste. I left out the mushrooms and reduced the amount of mozzarella because of cholesterol consciousness and still the recipe was fantastic.