Grilled Vegetable Lasagna

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.

Yield: 10 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 29%
  • Fat: 10.4g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 15.2g
  • Carbohydrate: 41.9g
  • Fiber: 3.2g
  • Cholesterol: 40mg
  • Iron: 2.7mg
  • Sodium: 728mg
  • Calcium: 269mg

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)

Preparation

  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.
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