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Grilled Vegetable Lasagna

Main Ingredient: Eggplant

Secondary Ingredient: Zucchini


Jill Fritz

Ingredient List

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


1.) Preheat grill 2.) Coat eggplants and zucchini with cooking spray. Sprinkle with ½ tsp. salt ¼ tsp pepper. Grill eggplant and zucchini 1 ½ minutes on each side or just until tender. Cool; combine in a large bowl. 3.) Place bell peppers on grill, skin sided down, grill 3 minutes or until tender. Cut into (1-inch wide) strips. Add bell peppers to eggplant mixture. 4.) Combine ricotta cheese, egg, ½ cup Asiago cheese, basil, parsley, remaining ½ tsp. salt, and remaining ½ tsp pepper. 5.) Cook the lasagna noodles according to package directions, omitting the salt and fat. 6.) Preheat oven to 375. 7.) Spread ½ 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 ¼ 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 ¼ cup mozzarella cheese. Cover with remaining 3 noodles. 9.) Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining ¼ cup Asiago cheese and remaining ¼ cup mozzarella cheese. 10.) Bake at 375 for 1 hour. Let stand 15 minutes before serving. Yield: 10 servings.

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