Are you searching for fresh Meatless Monday ideas? My vegetarian-style lasagna comes to the rescue! It is a savory, Italian-inspired blend of grilled veggies, creamy ricotta, pesto, and plenty of Asiago & mozzarella! You kids may forget they are eating vegetables! Smart Recipes, European Recipes, Dairy,Eggs,Vegetables Recipes, Recipes Dairy,Eggs,Vegetables European Grilled Veggie Lasagna Grilled Veggie Lasagna Recipe | RecipeSavants.com PT1H25M Serves 8 Ingredients: 3 Medium Eggplants 3 Medium Zucchinis 1 Teaspoon Sea Salt 0.75 Teaspoon Freshly Ground Black Pepper 2 Medium Red Bell Peppers 2 Cups Baby Spinach 15 Ounces Ricotta 1 Large Egg 0.75 Cup Grated Asiago 1 Small Bunch Fresh Basil 1 Small Bunch Fresh Parsley 9 Lasagna Noodles 3 Cups Spaghetti Sauce 1 Cup Shredded Mozzarella 0.25 Cup Pesto Preheat grill. Coat eggplants, zucchini, and bell peppers lightly with cooking spray and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until veggies are tender-crisp with light grill marks, about 2 minutes on each side. Allow to cool and transfer to a large bowl. Stir in spinach and set aside. In a medium bowl, add ricotta, egg, 1/2 cup Asiago, basil, parsley, and remaining salt & pepper. Stir to combine and set aside. Cook lasagna noodles to al dente according to package directions. Preheat oven to 375 degrees. Coat the inside of a 9 X 13-inch casserole dish with cooking spray. Spread 1/2 cup tomato sauce evenly in the bottom of the dish. Arrange 3 noodles on top and cover with half of the veggie mixture. Spread half of ricotta mixture evenly over veggies and sprinkle with 1/4 cup mozzarella. Arrange 3 noodles over mozzarella and spread 1 cup of spaghetti sauce over them. Add a layer of remaining veggie mixture and top with remaining ricotta mixture. Spread pesto over ricotta and sprinkle with 1/4 cup mozzarella. Cover with remaining noodles. Finish with a layer of remaining spaghetti sauce sprinkled with remaining Asiago and mozzarella. Bake until cheese is bubbly and lightly toasted, about 1 hour. Allow to rest 15 minutes before cutting into squares to serve.

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