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)
How to Make It
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.
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 teaspoon salt, and remaining 1/2 teaspoon black pepper.
Cook the lasagna noodles according to package directions, omitting the salt and the fat.
Preheat oven to 375°.
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.
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.
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° for 1 hour. Let stand 15 minutes before serving.
This was a yummy recipe that I will definitely make again. Used GF no bake noodles that came out the same as all no bake noodles (crunch still around the edge of the dish.) I made my own marinara using fire roasted canned toms, and would have liked more because I didn't have make 26 oz of sauce, so its just a tad dry. I also used the recipes called for amount of zuch and eggplant, but in equal measures instead of being eggplant heavy. Looking forward to the leftovers already!
Tried this for the first time this last weekend and it was a big hit. I added ground turkey sausage and red onions to the tomato sauce as well as dried italian seasoning and minced garlic. I also mixed the pesto with the ricotta cheese. I used only one eggplant since my mom is not a fan and added portabello mushrooms.
We love vegetarian lasagna, but this one didn't work for us. My wife and I each had a serving, and then put the rest in the trash. I feel badly even writing this, but it just wasn't very good. We can't even figure out exactly why we didn't like it - the eggplant needed to be peeled? It was too much eggplant? Not a good mix of spices? Yikes ... sorry.
This is a restaurant quality vegetarian dish....absolutely delicious. I used 2 26 oz jars of marinara sauce, 16 oz of mozzarella cheese and 4 layers of noodles, probably because I had more veges than the recipe called for. My dish yielded about 12 servings instead of 10.
I have never reviewed a recipe until now. This was without a doubt one of my favourite recipes ever. The flavour of this dish was outstanding, as was the texture and ease of preparation. I have tried several vegetable lasagna recipes in the past but this far exceeded any of the previous attempts. Thank you, Cooking Light, for a great find !
This is a favorite supper at our house in the summer months...but I change the recipe as follows:
I add 2 or 3 grilled boneless skinless chicken breasts that I cook and chop and include with the veggies; I grill and chop 3 or 4 portabello mushrooms in lieu of eggplant; I use fat free cottage cheese (can't get fat free ricotta in Canada) and run it through the food processor to get the ricotta texture.
This tastes even better as a left over.
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