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Grilled Vegetable Lasagna cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be shown at many formal occasions also. I am certain you will see lots of people who just like the Grilled Vegetable Lasagna dishes you make.
Alright, don’t linger, let’s approach this grilled vegetable lasagna formula with 15 substances which are absolutely easy to have, and we have to process them at the very least through 10 actions. You should devote a while on this, so the resulting food could be perfect.
Ingredients requirements Grilled Vegetable Lasagna:
- Require 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- You need 3 zucchini, cut lengthwise into 1/8 inch slices
- Make ready Cooking spray
- Take 1 tsp - salt, divided
- Make ready 3/4 tsp of freshly ground pepper, divided
- Require 2 red bell peppers, quartered and seeded
- You need 1 (15 oz) container fat-free ricotta cheese
- Require 1 - large egg
- Take 3/4 cup for grated asiago cheese, divided
- Provide 1/4 cup for minced fresh basil
- You need 1/4 cup minced fresh parsley
- Make ready 9 lasagna noodles, divided
- Need 1 (26 oz) - jar tomato basil spaghetti sauce, divided
- Give 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
- Need 1/4 cup commercial pesto
Grilled Vegetable Lasagna step by step:
- 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.
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