Description
A light and fresh take on lasagna with grilled summer vegetables layered with cheese and pasta.
Ingredients
- 12 lasagna noodles
- 2 zucchinis, sliced
- 1 eggplant, sliced
- 2 bell peppers, sliced
- 1 large onion, sliced
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 1.5 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
Instructions
- Preheat grill to medium-high heat.
- Toss zucchini, eggplant, bell peppers, and onion with olive oil, salt, and pepper.
- Grill vegetables for 3-4 minutes per side until tender.
- Cook lasagna noodles according to package instructions, then drain.
- Preheat oven to 375°F (190°C).
- Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer 4 noodles, half the grilled vegetables, 1 cup ricotta, and 1/2 cup mozzarella.
- Repeat layers, ending with noodles, remaining sauce, and cheeses.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 15 minutes until bubbly.
- Let rest for 10 minutes before serving.
Notes
- You can use store-bought marinara to save time.
- Add spinach or mushrooms for extra flavor.
- Grilled vegetables can be prepared a day ahead.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Grilling, Baking
- Cuisine: Italian