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.
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.
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!
Read MoreI love this recipe! I use whatever vegetables i have on hand and often omit the pesto. I do use more sauce and serve some on the side. Have served to friends many times with great reviews!
Read MoreTried 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.
Read MoreWe 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.
Read MoreThis 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.
Read MoreI 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 !
Read MoreThis 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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