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Grilled Vegetable Lasagna
Grilled Vegetable Lasagna

Before you jump to Grilled Vegetable Lasagna recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Healthy eating is now a lot more popular than it used to be and rightfully so. Poor diet is one factor in illnesses such as heart disease and hypertension which can place a drain on the economy. There are more and more campaigns to try to get us to follow a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically believe that healthy diets demand much work and will significantly alter how they live and eat. It is possible, however, to make several simple changes that can start to make a positive impact to our day-to-day eating habits.

One way to deal with this to begin seeing some results is to understand that you do not have to change everything straightaway or that you have to completely do away with certain foods from your diet. Even more important than completely changing your diet is simply substituting healthy eating choices whenever possible. As you get used to the taste of these foods, you will see that you’re eating more healthily than before. As with many other habits, change occurs over a period of time and as soon as a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.

Evidently, it’s not at all difficult to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to grilled vegetable lasagna recipe. To cook grilled vegetable lasagna you need 15 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Grilled Vegetable Lasagna:
  1. You need 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
  2. Provide 3 zucchini, cut lengthwise into 1/8 inch slices
  3. Take Cooking spray
  4. Take 1 tsp salt, divided
  5. Take 3/4 tsp freshly ground pepper, divided
  6. Get 2 red bell peppers, quartered and seeded
  7. You need 1 (15 oz) container fat-free ricotta cheese
  8. Prepare 1 large egg
  9. Use 3/4 cup grated asiago cheese, divided
  10. You need 1/4 cup minced fresh basil
  11. Prepare 1/4 cup minced fresh parsley
  12. Provide 9 lasagna noodles, divided
  13. Provide 1 (26 oz) jar tomato basil spaghetti sauce, divided
  14. Use 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
  15. You need 1/4 cup commercial pesto
Steps to make Grilled Vegetable Lasagna:
  1. Preheat grill
  2. 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.
  3. 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.
  4. Combine ricotta cheese, egg, 1/2 cup asiago cheese, basil, parsley, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper.
  5. Cook lasagna noodles according to package directions, omitting the salt and the fat
  6. Preheat oven to 375 degrees
  7. 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
  8. 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.
  9. Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup asiago cheese and remaining 1/4 cup mozzarella cheese
  10. Bake at 375 degrees for 1 hour. Let stand 15 minutes before serving.

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