How to Make Perfect Grilled Vegetable Lasagna

Grilled Vegetable Lasagna. Grilling the vegetables deepens their flavors, which makes for a delicious vegetarian entrée. To speed preparation, use no-boil lasagna noodles; the baking time remains the same. Since these grilled vegetables are taking the place of the lasagna noodles, they need to be the star Place the vegetable slices on the grill in a single layer.

Add the vegetables to the grill pan in a single layer, working in batches if necessary. I do love a good vegetable lasagna and roasting the vegetables instead of cooking on a stove top gives them a nice rich earthy flavor. The star of the show is this roasted vegetable lasagna — always a hit! You can cook Grilled Vegetable Lasagna using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Grilled Vegetable Lasagna

1. You need 3 of eggplants, cut lengthwise into 1/4 inch slices (3 lbs).
2. Prepare 3 of zucchini, cut lengthwise into 1/8 inch slices.
3. You need of Cooking spray.
4. You need 1 tsp of salt, divided.
5. You need 3/4 tsp of freshly ground pepper, divided.
6. You need 2 of red bell peppers, quartered and seeded.
7. It's 1 (15 oz) of container fat-free ricotta cheese.
8. Prepare 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. It's 9 of lasagna noodles, divided.
13. You need 1 (26 oz) of jar tomato basil spaghetti sauce, divided.
14. You need 3/4 cup (3 oz) of shredded part-skim mozzarella cheese, divided.
15. It's 1/4 cup of commercial pesto.

Coat eggplants and zucchini with cooking spray. Funny and creative vegan recipe for a healthy barbecue: layers of grilled peppers, eggplant and zucchini composing a colourful vegetable lasagna. Meanwhile, coat vegetables with cooking spray. This Grilled Vegetable Lasagna is a light and healthy way to enjoy Italian cuisine.

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 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..

Layers of lasagna noodles are interspersed with grilled vegetables, cheese, and tomato sauce, then blanketed with. Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella. This recipe has been triple-tested and nutritionally analysed. Grilled Vegetable Lasagna. by: Greedy girl. Everyone loves lasagna and its wonderful layering of flavor traditionally, meat sauce, pasta and cheese, baked to sizzling perfection.