Grilled Vegetable Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Grilling the vegetables deepens their flavors, which makes for a delicious vegetarian entrée. To speed preparation, use no-boil lasagna noodles; the baking time remains the same. Ingredients:
3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds) |
3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds) |
cooking spray |
1 teaspoon salt, divided |
3/4 teaspoon freshly ground black pepper, divided |
2 red bell peppers, quartered and seeded |
1 (15-ounce) 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-ounce) jar tomato-basil spaghetti sauce (such as muir glen), divided |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided |
1/4 cup commercial pesto (such as alessi) |
Directions:
1. Preheat grill.
2. Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill eggplant and zucchini 1 1/2 minutes on each side or just until tender. Cool; combine in a large bowl.
3. 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.
4. Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.
5. Cook the lasagna noodles according to package directions, omitting the salt and the fat.
6. Preheat oven to 375°.
7. Spread 1/2 cup spaghetti sauce in bottom of a 13 x 9-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.
8. Arrange 3 noodles and 1 cup of spaghetti sauce over cheese; cover with the remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with 1/4 cup mozzarella cheese. Cover with remaining 3 noodles.
9. Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and remaining 1/4 cup mozzarella cheese.
10. Bake at 375° for 1 hour. Let stand 15 minutes before serving.
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