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 medium yellow squash, sliced; 3 medium zucchini, sliced; 1 red pepper, sliced; 1 bunch asparagus, chopped; 1 medium sweet onion, minced; 2 garlic cloves, pressed; ½ cup red wine; 1 (28 ounce) can crushed tomatoes; 1 (6 ounce) can tomato paste; 2 teaspoons dried basil; 2 teaspoons dried parsley; ½ teaspoon red pepper flakes; salt & pepper; 2 cups fat-free cottage cheese; 1 cup fat-free ricotta cheese; 1 egg, beaten; 3 cups fat-free mozzarella cheese, shredded; 1 (9 ounce) boxoven-ready lasagna noodles

Servings: persons

3 medium yellow squash, sliced
3 medium zucchini, sliced
1 red pepper, sliced
1 bunch asparagus, chopped
1 medium sweet onion, minced
2 garlic cloves, pressed
½ cup red wine
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons dried basil
2 teaspoons dried parsley
½ teaspoon red pepper flakes
salt & pepper
2 cups fat-free cottage cheese
1 cup fat-free ricotta cheese
1 egg, beaten
3 cups fat-free mozzarella cheese, shredded
1 (9 ounce) boxoven-ready lasagna noodles

1
Coat veggies in olive oil, salt & pepper, and grill until charred.
2
(Note: Grill a few extra veggies and save them in the fridge until you're ready to make this.
3
No need to fire up the grill just for this recipe.
4
).
5
Sautee onion in a little olive oil until soft and translucent.
6
Add the pressed garlic and wine and cook until wine has reduced by at least half.
7
Add in tomatoes, tomato paste, basil, half the parsley, red pepper flakes, and salt & pepper (to your taste).
8
While the sauce is simmering over low heat, combine the cottage cheese, ricotta, the remaining parsley, salt & pepper, and egg in a bowl and mix well.
9
Spray a lasagna pan with non-stick spray.
10
Spoon in 1/2 cup sauce and spread over the bottom.
11
Layer as follows: noodles, half the cheese mixture, half the veggies, half the sauce, shredded cheese.
12
Repeat once more, ending with the shredded mozzarella.
13
Cover and bake at 350 degrees for 30 minutes.
14
Remove the lid and continue baking until the top layer of cheese is golden.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 medium yellow squash, sliced, 3 medium zucchini, sliced, 1 red pepper, sliced, 1 bunch asparagus, chopped, 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.

That's it — enjoy your meal!

Grilled Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions