Grilled Vegetable Lasagna

Name: Grilled Vegetable Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters grated Asiago cheese, divided; 1 teaspoons freshly ground black pepper, divided; 1 large egg; 3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds); 425 grams fat-free ricotta cheese; 59 milliliters minced fresh basil; 59 milliliters minced fresh parsley; 9 lasagna noodles, divided; 85 grams 3/4 cup shredded part-skim mozzarella cheese, divided; 59 milliliters commercial pesto (such as Alessi); 2 red bell peppers, quartered and seeded; 1 teaspoon salt, divided; 737 grams tomato-basil spaghetti sauce (such as Muir Glen), divided; 3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)

Grilled Vegetable Lasagna might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 315 calories, 16g of protein, and 9g of fat per serving. This recipe serves 10. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Mediterranean cuisine. Head to the store and pick up parsley, basil, salt, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Preheat grill.

Equipment you will use

Grill

Coat eggplants and zucchini with cooking spray.

Ingredients you will need

Cooking Spray

Eggplant

Zucchini

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.

Ingredients you will need

Black Pepper

Eggplant

Zucchini

Salt

Equipment you will use

Grill

Bowl

Place bell peppers on grill, skin-side down; grill 3 minutes or until tender.

Ingredients you will need

Bell Pepper

Equipment you will use

Grill

Cut into (1-inch-wide) strips.

Add bell peppers to eggplant mixture.

Ingredients you will need

Bell Pepper

Eggplant

Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.

Ingredients you will need

Ricotta Cheese

Asiago Cheese

Black Pepper

Parsley

Basil

Salt

Egg

Cook the lasagna noodles according to package directions, omitting the salt and the fat.

Ingredients you will need

Lasagne Noodles

Salt

Preheat oven to 37

Equipment you will use

Oven

Spread 1/2 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture.

Ingredients you will need

Tomato Sauce

Cooking Spray

Eggplant

Pasta

Spread

Equipment you will use

Baking Pan

Spread half of ricotta cheese mixture over eggplant mixture; sprinkle with 1/4 cup mozzarella cheese.

Ingredients you will need

Mozzarella

Ricotta Cheese

Eggplant

Spread

Arrange 3 noodles and 1 cup of spaghetti sauce over cheese; cover with the remaining eggplant mixture. Top with remaining ricotta mixture.

Ingredients you will need

Pasta Sauce

Eggplant

Pasta

Ricotta Cheese

Cheese

Spread pesto over ricotta; sprinkle with 1/4 cup mozzarella cheese. Cover with remaining 3 noodles.

Ingredients you will need

Mozzarella

Pasta

Ricotta Cheese

Spread

Pesto

Spoon 1 cup spaghetti sauce over noodles.

Ingredients you will need

Pasta Sauce

Pasta

Sprinkle with remaining 1/4 cup Asiago cheese and remaining 1/4 cup mozzarella cheese.

Ingredients you will need

Mozzarella

Asiago Cheese

Bake at 375 for 1 hour.

Equipment you will use

Oven

Let stand 15 minutes before serving.

Equipment

Ingredients

Servings:

177milliliters

grated Asiago cheese, divided 1teaspoons

freshly ground black pepper, divided 1large

egg 3

eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds)425grams

fat-free ricotta cheese 59milliliters

minced fresh basil 59milliliters

minced fresh parsley 9

lasagna noodles, divided 85grams

3/4 cup shredded part-skim mozzarella cheese, divided 59milliliters

commercial pesto (such as Alessi)2

red bell peppers, quartered and seeded 1teaspoon

salt, divided 737grams

tomato-basil spaghetti sauce (such as Muir Glen), divided 3

zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casaloste Chianti Classico Riserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.