Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, grilled vegetable lasagna. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Grilling the vegetables deepens their flavors, which makes for a delicious vegetarian entrée. To speed preparation, use no-boil lasagna noodles; the. The star of the show is this roasted vegetable lasagna — always a hit!
Grilled Vegetable Lasagna is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Grilled Vegetable Lasagna is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have grilled vegetable lasagna using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Vegetable Lasagna:
- Prepare 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Prepare 3 zucchini, cut lengthwise into 1/8 inch slices
- Prepare Cooking spray
- Take 1 tsp salt, divided
- Prepare 3/4 tsp freshly ground pepper, divided
- Make ready 2 red bell peppers, quartered and seeded
- Get 1 (15 oz) container fat-free ricotta cheese
- Get 1 large egg
- Make ready 3/4 cup grated asiago cheese, divided
- Take 1/4 cup minced fresh basil
- Make ready 1/4 cup minced fresh parsley
- Prepare 9 lasagna noodles, divided
- Take 1 (26 oz) jar tomato basil spaghetti sauce, divided
- Prepare 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
- Get 1/4 cup commercial pesto
Funny and creative vegan recipe for a healthy barbecue: layers of grilled peppers, eggplant and zucchini composing a colourful vegetable lasagna. How to cook Grilled Vegetable Lasagna. Make the puttanesca sauce: In a large pot heat the olive oil over. Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella.
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.
This recipe has been triple-tested and nutritionally analysed. This lasagna is very similar to Hearty Vegetable Lasagna from this site and either one makes a Nutritional Information. Tal Ronnen's version with grilled eggplant, roasted red bell pepper. This Grilled Vegetable Lasagna is a light and healthy way to enjoy Italian cuisine. Layers of lasagna noodles are interspersed with grilled vegetables, cheese, and tomato sauce, then blanketed with.
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