Grilled Vegetable Lasagna.
According to some people, cooking is indeed something which is quite soft. Besides they are indeed happy cooking and have ability cooking that is very good, they are also good in integrating each dish so that it becomes dish luscious. But there are those who cannot cook, so they must ask and see recipes that are cushy to follow.
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You can have Grilled Vegetable Lasagna using 15 ingredients or less. Here is how you cook that.
Substances of Grilled Vegetable Lasagna
- Provide 3 of eggplants, cut lengthwise into 1/4 inch slices (3 lbs).
- Provide 3 of zucchini, cut lengthwise into 1/8 inch slices.
- Prepare of Cooking spray.
- Prepare 1 tsp of salt, divided.
- Prepare 3/4 tsp of freshly ground pepper, divided.
- Provide 2 of red bell peppers, quartered and seeded.
- You need 1 (15 oz) of container fat-free ricotta cheese.
- Provide 1 of large egg.
- Prepare 3/4 cup of grated asiago cheese, divided.
- Provide 1/4 cup of minced fresh basil.
- Provide 1/4 cup of minced fresh parsley.
- You need 9 of lasagna noodles, divided.
- Provide 1 (26 oz) of jar tomato basil spaghetti sauce, divided.
- Provide 3/4 cup (3 oz) of shredded part-skim mozzarella cheese, divided.
- You need 1/4 cup of commercial pesto.
These recipes make in around 40 minutes from initiate to finish, and 10 steps. Get ready to keep up these recipes to get you by means of a lively back-to-school time!. Here guides how you mix it.
Grilled Vegetable Lasagna hint
- 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..