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Grilled Vegetable Lasagna

Randy Mayor
Yield 10 servings
Grilling the vegetables deepens their flavors, which makes for a delicious vegetarian entrée. To speed preparation, use no-boil lasagna noodles; the baking time remains the same.

Ingredients

  • 3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds)
  • 3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)
  • Cooking spray
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 red bell peppers, quartered and seeded
  • 1 (15-ounce) container fat-free ricotta cheese
  • 1 large egg
  • 3/4 cup grated Asiago cheese, divided
  • 1/4 cup minced fresh basil
  • 1/4 cup minced fresh parsley
  • 9 lasagna noodles, divided
  • 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)

Nutrition Information

  • calories 318
  • caloriesfromfat 29 %
  • fat 10.4 g
  • satfat 4.2 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 15.2 g
  • carbohydrate 41.9 g
  • fiber 3.2 g
  • cholesterol 40 mg
  • iron 2.7 mg
  • sodium 728 mg
  • calcium 269 mg

How to Make It

  1. Preheat grill.

  2. 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.

  3. 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.

  4. Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.

  5. Cook the lasagna noodles according to package directions, omitting the salt and the fat.

  6. Preheat oven to 375°.

  7. 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.

  8. 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.

  9. Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and remaining 1/4 cup mozzarella cheese.

  10. Bake at 375° for 1 hour. Let stand 15 minutes before serving.