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Before you jump to Grilled Vegetable Lasagna recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Almost every “get healthy” and “weight loss” posting you read will tell you to skip the drive through and make all of your meals yourself. This is actually very true. Occasionally, though, the last thing you need is to have to prepare meals from scratch. Sometimes you just want to hit the drive through on the way home and call it a day. There isn’t any reason that you shouldn’t be permitted to do this and not be suffering from remorse about slipping on your diet. This is possible because lots of the popular fast food places making the effort to make their menus healthy now. Here is how you can eat healthy and balanced when you visit the drive through.
Pick out a drive through at a restaurant that’s known for catering to people with healthy palates. Arby’s for example, isn’t going to serve burgers. Instead, the choices include things like roast beef and chicken sandwiches, wraps and big salads. Wendy’s, obviously, is known for its square burgers, even so the menu there has a considerable amount of healthy choices like salad, potatoes and chili. Not all fast food spots are as unhealthy as McDonalds with its deep fried everything.
Standard logic tells us that one certain way to get healthy and lose fat is to by pass the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often what you need most is just to have somebody else do the cooking. When you select wholesome menu items, you do not have to feel bad about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to grilled vegetable lasagna recipe. You can cook grilled vegetable lasagna using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to prepare Grilled Vegetable Lasagna:
- Get 3 eggplants, cut lengthwise into 1/4 inch slices (3 lbs)
- Use 3 zucchini, cut lengthwise into 1/8 inch slices
- Use Cooking spray
- Prepare 1 tsp salt, divided
- Provide 3/4 tsp freshly ground pepper, divided
- Use 2 red bell peppers, quartered and seeded
- Take 1 (15 oz) container fat-free ricotta cheese
- Get 1 large egg
- Get 3/4 cup grated asiago cheese, divided
- Prepare 1/4 cup minced fresh basil
- Provide 1/4 cup minced fresh parsley
- Get 9 lasagna noodles, divided
- Get 1 (26 oz) jar tomato basil spaghetti sauce, divided
- Get 3/4 cup (3 oz) shredded part-skim mozzarella cheese, divided
- Get 1/4 cup commercial pesto
Steps to make Grilled Vegetable Lasagna:
- Preheat grill
- 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.
- 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 tsp salt and remaining 1/2 tsp black pepper.
- Cook lasagna noodles according to package directions, omitting the salt and the fat
- Preheat oven to 375 degrees
- 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
- 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.
- 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 degrees for 1 hour. Let stand 15 minutes before serving.
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