Grilled Vegetable Lasanga |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 9 |
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Ingredients:
1 whole(s) (12 oz) small eggplant |
1 container(s) (15 oz) fat-free ricotta |
3 whole(s) (1lb) small zucchini, sliced lengthwise 1/2 in thick |
1 jar(s) (24 to 26 oz) marinara sauce |
1 package(s) (8 oz) oven-ready lasagna noodles |
4 ounce(s) fat-free cream cheese, softened |
2 tablespoon(s) grated parmesan |
1 1/4 cup(s) shredded reduced-fat mozzarella cheese |
2 yellow peppers, quartered, seeded |
Directions:
1. ) Heat outdoor grill or stovetop grill pan. You'll need a 13x9-in. baking dish.
2. ) Put noodles and wand water to cover the baking dish. Let soak 15 minutes or until slightly softened and pliable.
3. ) Meanwhile, coat vegetables with cooking spray. Grill 8 to 12 minutes, turning as needed, until lightly charred and tender. Remove to a cutting boards and cut into bite-size pieces. Toss to mix.
4. ) Heat oven to 375*F. Remove noodles to paper towels. Drain water from baking dish and wipe dry. Mix ricotta, cream cheese and 2 tbsp water in a bowl until blended well.
5. ) Spread 1/2 cup marinara sauce in bottom of baking dish. Lay 3 noodles crosswise on top. Spread noodles with 2/3 cup ricotta mixture. Top with 1 cup vegetables, 2/3 cup sauce, 1/4 cup mozzarella and 2 tsp Parmesan. Repeat layers twice.
6. ) Top with remaining noodles and sauce (set aside the remaining vegetables and mozzarella). Cover with foil and bake 30 minutes.
7. ) Uncover, top with remaining vegetables and cheese, and bake 15 minutes or until noodles are tender when pierced in center and cheese is melted.
8. calories per serving
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