Step-by-Step Guide to Prepare Speedy Grilled Vegetable Lasagna
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Homemade Grilled Vegetable Lasagna. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Grilled Vegetable Lasagna, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Vegetable Lasagna delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Vegetable Lasagna is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled Vegetable Lasagna estimated approx 1.5 hours.
To get started with this recipe, we must first prepare a few ingredients. You can cook Grilled Vegetable Lasagna using 15 ingredients and 10 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Grilled Vegetable Lasagna:
- 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- 3 zucchini, cut lengthwise into 1/8 inch slices
- Cooking spray
- 1 tsp salt, divided
- 3/4 tsp freshly ground pepper, divided
- 2 red bell peppers, quartered and seeded
- 1 (15 oz) container fat-free ricotta cheese
- 1 large egg
- 3/4 cup grated asiago cheese, divided
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- 9 lasagna noodles, divided
- 1 (26 oz) jar tomato basil spaghetti sauce, divided
- 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
- 1/4 cup commercial pesto
Steps to make Grilled Vegetable Lasagna
- 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.
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