Grilled Vegetables
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Grilled Vegetable Lasagna Recipe
A vegetarian's lasagna dream. This is a full and hardy lasagna made with vegetables that have been grilled first to give this dish a distinct grilled flavor yet live up to every bit of the word lasagna. This easy vegetable lasagna recipe features three different cheeses to further its unique taste and this is a dish even confirmed carnivores will love.
With filling grilled bell peppers, eggplant and zucchini, this grilled lasagna recipe also uses some different spicing then many other lasagna recipes to make it extra unique. It is sure to be a crowd pleaser and people will be begging you for the recipe. This low fat vegetable lasagna recipe is a healthy alternative to fattier meat lasagnas.
Easy Vegetable Lasagna Recipe Featuring Grilled Vegetables
Ingredients -
9 no-boil or regular lasagna noodles
¼ cup fresh parsley, minced
¼ cup fresh basil, minced
15 oz ricotta
¾ cup shredded mozzarella
2 red bell peppers, de-seeded and cut into quarters
26 oz jar tomato and basil flavored spaghetti sauce
¼ cup green pesto
¾ teaspoon black pepper
1 egg
3 zucchini, in ⅛ inch lengthwise slices
¾ cup Asiago cheese
1 teaspoon salt
3 eggplants, in ¼ inch lengthwise slices
Cooking spray
Preparation:
Preheat the grill to moderately hot.
Spray cooking spray over the sliced eggplant and zucchini and sprinkle half the salt and pepper on them.
Grill them for about 90 seconds on each side then let them cool.
Grill the bell peppers skin side down until soft.
This should take about 3 minutes.
Cut the bell pepper into 1 inch strips and combine it with the zucchini and eggplant strips.
Mix together the ricotta, egg, basil, parsley, ½ cup of the Asiago cheese and the rest of the salt and black pepper. Cook the lasagna noodles following the instructions on the packet, leaving out the salt and fat.
If you are using no-boil noodles you can leave this step out.
Preheat the oven to 375 degrees F.
Spread half a cup of the spaghetti sauce over the bottom of a greased 9 x 13 inch baking pan. Put 3 of the noodles on top of the sauce, then half the grilled vegetables on top of that.
Spread half the ricotta mixture on top, followed by ¼ cup of mozzarella.
Put 3 more noodles on top of that, then a cup of spaghetti sauce. Add the remaining grilled vegetables, the remaining ricotta mixture and finish with the pesto.
Sprinkle ¼ cup mozzarella on top, then the final 3 lasagna noodles.
Spoon a cup of spaghetti sauce on top then add the rest of the mozzarella and Asiago cheeses.
Bake the grilled vegetable lasagna for an hour and let it stand for 15 minutes before serving.
(Serves 10)
Recipe modified and updated February 6, 2010
Grilled vegetable recipes like vegetable lasagna are the perfect veggie dish for your family. The complete guide to vegetables on the barbeque grill, including vegetable lasagna recipes complement any dinner salad and fresh homemade bread.
Lasagna
Large rectangular shaped heavy pasta noodles usually about 2 to 3 inches wide and about 10 to 12 inches long. Also any of the dishes made with said noodles usually consisting of various layers of sauce (usually tomato based but also sometimes a white Alfredo base) cheeses (mozzarella and ricotta being the most common) noodles and either meat or vegetables or a combination of both. Served as a casserole with bread and salad are among its most common. Very traditional Italian dish made in many parts of the world.
