Best 2 Grilled Vegetable Lasagna Recipes
Indulge in a symphony of flavors with our grilled vegetable lasagna, a culinary masterpiece that combines the smoky essence of grilled vegetables with the comforting embrace of classic lasagna. This delectable dish features layers of tender grilled zucchini, eggplant, bell peppers, and mushrooms, harmoniously arranged between sheets of pasta and smothered in a luscious homemade marinara sauce. A generous sprinkling of melted cheese adds a golden-brown crust and an irresistible gooeyness that will tantalize your taste buds. Each bite is a delightful journey through a garden of grilled goodness, perfectly complemented by the richness of the sauce and the comforting warmth of the cheese. Whether you're a seasoned lasagna aficionado or a curious culinary explorer, this grilled vegetable lasagna promises an unforgettable dining experience.
In addition to the main recipe, this article offers a delightful collection of lasagna variations that cater to different dietary preferences and culinary inclinations. For those seeking a lighter, yet equally flavorful option, the vegetarian lasagna offers a vibrant blend of grilled vegetables, creamy ricotta cheese, and a tangy tomato sauce. If you're craving a taste of the sea, the seafood lasagna entices with succulent shrimp, tender calamari, and flaky white fish, all nestled amidst layers of pasta and a velvety seafood sauce. And for those with a penchant for indulgence, the meat lasagna is a carnivore's paradise, featuring hearty ground beef, savory Italian sausage, and a rich meat sauce that promises to satisfy even the most discerning palate. No matter your dietary preferences, this article has a lasagna recipe that will tantalize your taste buds and leave you craving more.
GRILLED VEGETABLE LASAGNA
Provided by Kardea Brown
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F and position one of the racks in the center.
- Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes.
- Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side.
- Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside.
- Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing.
GRILLED VEGETABLE LASAGNA
From Cooking Light. To speed preparation, use no boil noodles; the baking time remains the same. I would probably grill some sweet onions to add to the mix.
Provided by kitchenslave03
Categories Vegetable
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill.
- Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 t salt and 1/4 t pepper. Grill eggplant and zucchini 1 1/2 min on each side or just until tender. Cool; combine in a large bowl.
- Place bell peppers on grill, skin-side down; grill 3 min or til tender. Cut into 1 inch wide strips. Add bell peppers to eggplant mixture.
- Combine ricotta, egg, 1/2 c asiago, basil, parsley, remaining 1/2 t salt, and 1/2 t pepper.
- Cook pasta according to pkg.
- Preheat oven to 375°F.
- Spread 1/2 c sauce on bottom of 13x9 baking dish coated with cooking spray. Arrange 3 noodles over sauce. Top with half of the eggplant mixture. Spread half of ricotta mixture over eggplant mixture; sprinkle with 1/4 c mozzarella.
- Arrange 3 noodles and 1 c sauce over cheese; cover with remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with 1/4 c mozzarella. Cover with remaining 3 noodles. Spoon 1 c sauce over noodles. Sprinkle with remaining 1/4 c asiago and mozzarella.
- Bake at 375°F for 1 hour. Let stand 15 minutes before serving.
Nutrition Facts : Calories 236.6, Fat 5.9, SaturatedFat 2.3, Cholesterol 32, Sodium 746.7, Carbohydrate 36.5, Fiber 6.9, Sugar 13.1, Protein 11.4
Tips:
- Prepare Vegetables in Advance: To save time, wash, peel, and chop the vegetables the day before you plan to make the lasagna. You can also roast the vegetables ahead of time and store them in the refrigerator until you're ready to assemble the lasagna.
- Use a Variety of Vegetables: Don't be afraid to experiment with different types of vegetables in your lasagna. Some good options include zucchini, eggplant, bell peppers, mushrooms, and spinach.
- Season the Vegetables Well: Be generous with the salt, pepper, and herbs when seasoning the vegetables. This will help to bring out their flavor and make the lasagna more delicious.
- Don't Overcook the Vegetables: The vegetables should be cooked until they are tender but still have a slight crunch. If you overcook them, they will become mushy and the lasagna will be less flavorful.
- Use a Good Quality Cheese: The cheese is one of the most important ingredients in lasagna, so it's important to use a good quality cheese that melts well. Mozzarella and Parmesan are both good choices.
- Don't Skimp on the Sauce: The sauce is what brings all the flavors of the lasagna together, so don't be afraid to use a generous amount. You can use your favorite store-bought sauce or make your own.
- Let the Lasagna Rest Before Serving: After the lasagna is baked, let it rest for at least 15 minutes before serving. This will allow the flavors to meld and the lasagna will be easier to cut.
Conclusion:
Grilled Vegetable Lasagna is a delicious and healthy meal that is perfect for any occasion. It's easy to make and can be customized to your liking. With its layers of grilled vegetables, cheese, and sauce, this lasagna is sure to please everyone at the table.
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