Description
A light and nutritious twist on classic lasagna, packed with grilled summer vegetables and layered with cheese for a satisfying meal.
Ingredients
- 2 zucchinis, sliced
- 1 eggplant, sliced
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 cups ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 9 lasagna noodles
- 2 cups marinara sauce
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried basil
Instructions
- Preheat grill to medium-high heat.
- Toss vegetables with olive oil, salt, and pepper. Grill until tender, about 5 minutes per side.
- Cook lasagna noodles according to package instructions. Drain.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of marinara sauce in a baking dish.
- Layer noodles, grilled vegetables, ricotta, and mozzarella. Repeat layers.
- Top with remaining noodles, sauce, and Parmesan.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for 10 more minutes until bubbly.
- Let rest for 10 minutes before serving.
Notes
- Use gluten-free noodles if needed.
- Add spinach or mushrooms for extra flavor.
- Leftovers keep well for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Grilling, Baking
- Cuisine: Italian