Grilled Vegetable Lasagna

Grilled Vegetable Lasagna
Photo by Randy Mayor

Ingredients

  • 1 large egg
  • 1 (26-ounce) jar tomato-basil spaghetti sauce (such as Muir Glen), divided
  • 3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese, divided
  • ¾ cup grated Asiago cheese, divided
  • Cooking spray
  • ¼ cup minced fresh basil
  • + 8 more ingredients
    • ¼ cup commercial pesto (such as Alessi)
    • 1 teaspoon salt, divided
    • ¾ teaspoon freshly ground black pepper, divided
    • ¼ cup minced fresh parsley
    • 9 lasagna noodles, divided
    • 1 (15-ounce) container fat-free ricotta cheese
    • 3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds)
    • 2 red bell peppers, quartered and seeded

Preheat grill. 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...

View full recipe at My Recipes

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