Grilled Vegetable Lasagna. Browse Our Official Site For Easy Lasagna Recipes! Heat the olive oil in a large saucepan. Coat eggplants and zucchini with cooking spray.

Prepare lasagna noodles per package instructions. 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. 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. You can have Grilled Vegetable Lasagna using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Grilled Vegetable Lasagna

It's 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.
It's 1 tsp of salt, divided.
You need 3/4 tsp of freshly ground pepper, divided.
Prepare 2 of red bell peppers, quartered and seeded.
You need 1 (15 oz) of container fat-free ricotta cheese.
It's 1 of large egg.
You need 3/4 cup of grated asiago cheese, divided.
You need 1/4 cup of minced fresh basil.
You need 1/4 cup of minced fresh parsley.
It's 9 of lasagna noodles, divided.
Prepare 1 (26 oz) of jar tomato basil spaghetti sauce, divided.
You need 3/4 cup (3 oz) of shredded part-skim mozzarella cheese, divided.
It's 1/4 cup of commercial pesto.

Heat outdoor grill or stovetop grill pan. Put noodles and water to cover in baking dish. 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.

Grilled Vegetable Lasagna instructions

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..

The ingredients or substance mixture for grilled vegetable lasagna recipe that are useful to cook such type of recipes are: Combine all the ingredients for the filling and mix well in large bowl. 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. 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. It looks yummy, and a great summer dish, but I wouldn't call it lasagna.