Recipe: Oishi Grilled Vegetable Lasagna For Vegan's Friend

Grilled Vegetable Lasagna.

You can Cook Grilled Vegetable Lasagna using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Grilled Vegetable Lasagna

1. Lets Go Prepare 3 of eggplants, cut lengthwise into 1/4 inch slices (3 lbs).
2. It's 3 of zucchini, cut lengthwise into 1/8 inch slices.
3. It's of Cooking spray.
4. What You needis 1 tsp of salt, divided.
5. It's 3/4 tsp of freshly ground pepper, divided.
6. What You needis 2 of red bell peppers, quartered and seeded.
7. Lets Go Prepare 1 (15 oz) of container fat-free ricotta cheese.
8. What You needis 1 of large egg.
9. It's 3/4 cup of grated asiago cheese, divided.
10. Lets Go Prepare 1/4 cup of minced fresh basil.
11. It's 1/4 cup of minced fresh parsley.
12. It's 9 of lasagna noodles, divided.
13. It's 1 (26 oz) of jar tomato basil spaghetti sauce, divided.
14. Lets Go Prepare 3/4 cup (3 oz) of shredded part-skim mozzarella cheese, divided.
15. What You needis 1/4 cup of commercial pesto.

Grilled Vegetable Lasagna step by step

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..