How are you currently as of this best suited moment ?, I actually wish you’re nicely and cheerful generally. through this web site I will introduce the recipe for cooking Grilled Vegetable Lasagna that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Grilled Vegetable Lasagna food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.

Grilled Vegetable Lasagna cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be introduced at many recognized incidents actually. I am certain you will see lots of people who just like the Grilled Vegetable Lasagna dishes that you simply make.

Alright, don’t linger, let’s approach this grilled vegetable lasagna formula with 15 elements which are surely easy to have, and we have to process them at the very least through 10 actions. You should expend a while on this, so the resulting food could be perfect.

Composition for Grilled Vegetable Lasagna:

1. Take 3 - eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
2. Make ready 3 zucchini, cut lengthwise into 1/8 inch slices
3. Make ready - Cooking spray
4. Get 1 tsp salt, divided
5. Give 3/4 tsp - freshly ground pepper, divided
6. Make ready 2 red bell peppers, quartered and seeded
7. You need 1 (15 oz) container fat-free ricotta cheese
8. Provide 1 for large egg
9. Get 3/4 cup for grated asiago cheese, divided
10. Prepare 1/4 cup of minced fresh basil
11. Make ready 1/4 cup - minced fresh parsley
12. Give 9 of lasagna noodles, divided
13. Give 1 (26 oz) jar tomato basil spaghetti sauce, divided
14. Make ready 3/4 cup (3 oz) - shredded part-skim mozzarella cheese, divided
15. Make ready 1/4 cup - commercial pesto

Grilled Vegetable Lasagna how to cook:

1. Preheat grill
2. Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 tsp salt and 1/4 tsp 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 tsp salt and remaining 1/2 tsp black pepper.
5. Cook lasagna noodles according to package directions, omitting the salt and the fat
6. Preheat oven to 375 degrees
7. Spread 1/2 cup spaghetti sauce in bottom of a 13x9 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 remaining eggplant mixture. Top with remaining ricotta. 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 degrees for 1 hour. Let stand 15 minutes before serving.

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