Grilled Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 345.1
  • Total Fat: 9.5 g
  • Cholesterol: 47.3 mg
  • Sodium: 933.0 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 8.8 g
  • Protein: 18.8 g

View full nutritional breakdown of Grilled Vegetable Lasagna calories by ingredient
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Introduction

from Cooking Light from Cooking Light
Number of Servings: 9

Ingredients

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

Directions

Preheat grill.
Coat eggplants and zucchini with cooking spray. 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.
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 teaspoon salt, and remaining 1/2 teaspoon black pepper.
Cook the lasagna noodles according to package directions, omitting the salt and the fat.
Preheat oven to 375░.
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. 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 the remaining eggplant mixture. Top with remaining ricotta mixture. 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░ for 1 hour. Let stand 15 minutes before serving.
Earthbound Farm, Cooking Light

Serving Size:ámakes 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user SPECKER_RECK.

TAGS:  Vegetarian Meals |

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