Grilled Vegetable Lasagna
From cooking light. to speed preparation, use no boil noodles; the baking time remains the same. I would probably grill some sweet onions to add to the mix.
Steps
Preheat grill.
Coat eggplants and zucchini with cooking spray.
Sprinkle with 1 / 2 t salt and 1 / 4 t pepper.
Grill eggplant and zucchini 1 1 / 2 min on each side or just until tender.
Cool.
Combine in a large bowl.
Place bell peppers on grill , skin-side down.
Grill 3 min or til tender.
Cut into 1 inch wide strips.
Add bell peppers to eggplant mixture.
Combine ricotta , egg , 1 / 2 c asiago , basil , parsley , remaining 1 / 2 t salt , and 1 / 2 t pepper.
Cook pasta according to pkg.
Preheat oven to 375f.
Spread 1 / 2 c sauce on bottom of 13x9 baking dish coated with cooking spray.
Arrange 3 noodles over sauce.
Top with half of the eggplant mixture.
Spread half of ricotta mixture over eggplant mixture.
Sprinkle with 1 / 4 c mozzarella.
Arrange 3 noodles and 1 c sauce over cheese.
Cover with remaining eggplant mixture.
Top with remaining ricotta mixture.
Spread pesto over ricotta.
Sprinkle with 1 / 4 c mozzarella.
Cover with remaining 3 noodles.
Spoon 1 c sauce.
Ingredients
eggplants, zucchini, salt, pepper, red peppers, fat-free ricotta cheese, egg, asiago cheese, fresh basil, fresh parsley, lasagna noodles, marinara sauce, part-skim mozzarella cheese, pesto sauce