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The ingredients needed to cook Grilled Vegetable Lasagna:
- Provide 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Use 3 zucchini, cut lengthwise into 1/8 inch slices
- Use Cooking spray
- Take 1 tsp salt, divided
- Get 3/4 tsp freshly ground pepper, divided
- You need 2 red bell peppers, quartered and seeded
- Provide 1 (15 oz) container fat-free ricotta cheese
- Get 1 large egg
- You need 3/4 cup grated asiago cheese, divided
- Provide 1/4 cup minced fresh basil
- Prepare 1/4 cup minced fresh parsley
- Get 9 lasagna noodles, divided
- You need 1 (26 oz) jar tomato basil spaghetti sauce, divided
- Get 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
- Take 1/4 cup commercial pesto
Steps to make Grilled Vegetable Lasagna:
- Preheat grill
- 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.
- 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.
- Combine ricotta cheese, egg, 1/2 cup asiago cheese, basil, parsley, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper.
- Cook lasagna noodles according to package directions, omitting the salt and the fat
- Preheat oven to 375 degrees
- 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
- 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.
- Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup asiago cheese and remaining 1/4 cup mozzarella cheese
- Bake at 375 degrees for 1 hour. Let stand 15 minutes before serving.
Make the puttanesca sauce: In a large pot heat the olive oil over. Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella. This recipe has been triple-tested and nutritionally analysed. Grilled Vegetable Lasagna. by: Greedy girl. Everyone loves lasagna and its wonderful layering of flavor traditionally, meat sauce, pasta and cheese, baked to sizzling perfection.
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