Grilled Vegetable Lasagna Recipe

Name: Grilled Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants, cut lengthwise into 1/4 inch slices-about 3 lb; 3 zucchini, cut lengthwise into 1/8 inch slices- about 1 1/4 lb; 1 teaspoon salt, divided; 3/4 teaspoon pepper, divided; 2 red peppers, quartered and seeded; 15 ounces fat-free ricotta cheese; 1 large egg; 3/4 cup grated asiago cheese, divided; 1/4 cup fresh basil, minced; 1/4 cup fresh parsley, minced; 9 lasagna noodles; 26 ounces marinara sauce (homemade or jarred); 3/4 cup part-skim mozzarella cheese, shredded; 1/4 cup pesto sauce (homemade or jarred)

Servings: persons

3 eggplants, cut lengthwise into 1/4 inch slices-about 3 lb
3 zucchini, cut lengthwise into 1/8 inch slices- about 1 1/4 lb
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 red peppers, quartered and seeded
15 ounces fat-free ricotta cheese
1 large egg
3/4 cup grated asiago cheese, divided
1/4 cup fresh basil, minced
1/4 cup fresh parsley, minced
9 lasagna noodles
26 ounces marinara sauce (homemade or jarred)
3/4 cup part-skim mozzarella cheese, shredded
1/4 cup pesto sauce (homemade or jarred)

1
Preheat grill.
2
Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 t salt and 1/4 t pepper. Grill eggplant and zucchini 1 1/2 min on each side or just until tender. Cool; combine in a large bowl.
3
Place bell peppers on grill, skin-side down; grill 3 min or til tender. Cut into 1 inch wide strips. Add bell peppers to eggplant mixture.
4
Combine ricotta, egg, 1/2 c asiago, basil, parsley, remaining 1/2 t salt, and 1/2 t pepper.
5
Cook pasta according to pkg.
6
Preheat oven to 375u00b0F.
7
Spread 1/2 c sauce on bottom of 13x9 baking dish coated with cooking spray. Arrange 3 noodles over sauce. Top with half of the eggplant mixture. Spread half of ricotta mixture over eggplant mixture; sprinkle with 1/4 c mozzarella.
8
Arrange 3 noodles and 1 c sauce over cheese; cover with remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with 1/4 c mozzarella. Cover with remaining 3 noodles. Spoon 1 c sauce over noodles. Sprinkle with remaining 1/4 c asiago and mozzarella.
9
Bake at 375u00b0F for 1 hour. Let stand 15 minutes before serving.

1256

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 eggplants, cut lengthwise into 1/4 inch slices-about 3 lb, 3 zucchini, cut lengthwise into 1/8 inch slices- about 1 1/4 lb, 1 teaspoon salt, divided, 3/4 teaspoon pepper, divided, and more.

Yes, Grilled Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable Lasagna

How did you like this recipe?

Frequently Asked Questions