Grilled Vegetable Lasagna. Heat the olive oil in a large saucepan. Grilling the vegetables deepens their flavors, which makes for a delicious vegetarian. Coat eggplants and zucchini with cooking spray.

It is still pretty hot here in Florida so we used our gas grill to roast the vegetables, I used the exact amount called for and tossed in a bowl in olive oil and seasonings called for, but also shook in some dried parsley too. Heat outdoor grill or stovetop grill pan. Put noodles and water to cover in baking dish. You can cook Grilled Vegetable Lasagna using 15 ingredients and 10 steps. Here is how you cook it.

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.
Prepare 3/4 tsp of freshly ground pepper, divided.
It's 2 of red bell peppers, quartered and seeded.
Prepare 1 (15 oz) of container fat-free ricotta cheese.
It's 1 of large egg.
Prepare 3/4 cup of grated asiago cheese, divided.
Prepare 1/4 cup of minced fresh basil.
You need 1/4 cup of minced fresh parsley.
Prepare 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.
Prepare 1/4 cup of commercial pesto.

Grilled vegetable lasagna is the best recipe for foodies. If it is the favorite recipe of your favorite restaurants then you can also make grilled vegetable lasagna at your home. Heat a large heavy saucepan or Dutch oven over medium heat. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella.

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..

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil. Heat olive oil in a large skillet over medium heat. 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.