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Before you jump to Grilled Vegetable Lasagna recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons why this is so. There are a lot of illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a damaging way. In all probability, most people believe that it takes too much work to eat healthily and that they will need to drastically change their way of life. It is possible, though, to make some simple changes that can start to make a good impact on our daily eating habits.
Initially, you should be extremely careful when food shopping that you don’t automatically put things in your basket that you no longer wish to eat. As an example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it contains. One healthy substitute that can give you a positive start to your day is oatmeal. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.
Obviously, it’s not at all difficult to begin incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to grilled vegetable lasagna recipe. You can have grilled vegetable lasagna using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Grilled Vegetable Lasagna:
- You need eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Prepare zucchini, cut lengthwise into 1/8 inch slices
- Use Cooking spray
- Use salt, divided
- Take freshly ground pepper, divided
- You need red bell peppers, quartered and seeded
- Use container fat-free ricotta cheese
- Provide large egg
- Prepare grated asiago cheese, divided
- Prepare minced fresh basil
- Get minced fresh parsley
- Prepare lasagna noodles, divided
- Prepare jar tomato basil spaghetti sauce, divided
- Use shredded part-skim mozzarella cheese, divided
- Prepare commercial pesto
Instructions 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.
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