Grilled Vegetable Lasagna
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 3 medium yellow squash, sliced
- 3 medium zucchini, sliced
- 1 red pepper, sliced
- 1 bunch asparagus, chopped
- 1 medium sweet onion, minced
- 2 garlic cloves, pressed
- 1⁄2 cup red wine
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1⁄2 teaspoon red pepper flakes
- salt & pepper
- 2 cups fat-free cottage cheese
- 1 cup fat-free ricotta cheese
- 1 egg, beaten
- 3 cups fat-free mozzarella cheese, shredded
- 1 (9 ounce) box oven-ready lasagna noodles
directions
- Coat veggies in olive oil, salt & pepper, and grill until charred. (Note: Grill a few extra veggies and save them in the fridge until you're ready to make this. No need to fire up the grill just for this recipe.).
- Sautee onion in a little olive oil until soft and translucent. Add the pressed garlic and wine and cook until wine has reduced by at least half.
- Add in tomatoes, tomato paste, basil, half the parsley, red pepper flakes, and salt & pepper (to your taste).
- While the sauce is simmering over low heat, combine the cottage cheese, ricotta, the remaining parsley, salt & pepper, and egg in a bowl and mix well.
- Spray a lasagna pan with non-stick spray. Spoon in 1/2 cup sauce and spread over the bottom. Layer as follows: noodles, half the cheese mixture, half the veggies, half the sauce, shredded cheese. Repeat once more, ending with the shredded mozzarella.
- Cover and bake at 350 degrees for 30 minutes. Remove the lid and continue baking until the top layer of cheese is golden.
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