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Vegetable Lasagna

Grilled Vegetable Lasagna Recipe

Jin
One of the best vegetable lasagna recipes ever, what makes this one special is how the veggies are barbecued before the lasagna is made. Enjoy the fresh veggies, aromatic herbs, tasty lasagna noodles and blend of cheeses which make up this wonderful feast.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 8

Ingredients
  

  • 9 no-boil or regular lasagna noodles
  • ¼ cup fresh parsley minced
  • ¼ cup fresh basil minced
  • 15 oz ricotta
  • ¾ cup shredded mozzarella
  • 2 red bell peppers de-seeded and cut into quarters
  • 26 oz jar tomato and basil flavored spaghetti sauce
  • ¼ cup green pesto
  • ¾ teaspoon black pepper
  • 1 egg
  • 3 zucchini in ? inch lengthwise slices
  • ¾ cup Asiago cheese
  • 1 teaspoon salt
  • 3 eggplants in ¼ inch lengthwise slices
  • Cooking spray

Instructions
 

  • Preheat the grill to moderately hot.
  • Spray cooking spray over the sliced eggplant and zucchini and sprinkle half the salt and pepper on them.
  • Grill them for about 90 seconds on each side then let them cool.
  • Grill the bell peppers skin side down until soft.
  • This should take about 3 minutes.
  • Cut the bell pepper into 1 inch strips and combine it with the zucchini and eggplant strips.
  • Mix together the ricotta, egg, basil, parsley, ½ cup of the Asiago cheese and the rest of the salt and black pepper. Cook the lasagna noodles following the instructions on the packet, leaving out the salt and fat.
  • If you are using no-boil noodles you can leave this step out.
  • Preheat the oven to 375 degrees F.
  • Spread half a cup of the spaghetti sauce over the bottom of a greased 9 x 13 inch baking pan. Put 3 of the noodles on top of the sauce, then half the grilled vegetables on top of that.
  • Spread half the ricotta mixture on top, followed by ¼ cup of mozzarella.
  • Put 3 more noodles on top of that, then a cup of spaghetti sauce. Add the remaining grilled vegetables, the remaining ricotta mixture and finish with the pesto.
  • Sprinkle ¼ cup mozzarella on top, then the final 3 lasagna noodles.
  • Spoon a cup of spaghetti sauce on top then add the rest of the mozzarella and Asiago cheeses.
  • Bake the grilled vegetable lasagna for an hour and let it stand for 15 minutes before serving.