Saturday, August 6, 2011

Grilled Vegetable Lasagna

Lasagna is our go-to meal during the week. I usually make it ahead of time and freeze it. By the time I get home from a long day with crazy is the last thing I want to do! 

Although this lasagna is meat-free, there’s nothing boring about it. Every layer is designed for maximum flavor: a spicy tomato sauce with an extra kick from sriracha, pesto-infused ricotta, grilled summer vegetables, and freshly grated mozzarella.

You can any variety of vegetables you have on-hand rather than the combination in the recipe. I used zucchini, eggplant, spinach, and onions, but mushrooms and/or squash would add a lot to the mix.

Grilled Vegetable Lasagna
  • 1 box lasagna noodles, prepared according to package directions
  • 1 teaspoon salt
  • 4 ounces mozzarella, coarsely grated
  • Tomato Sauce
  • Grilled Vegetables (recipe follows)
  • Pesto Ricotta (recipe follows)
  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9 x 13-inch baking dish, then spoon 1/2 cup of Tomato Sauce onto the bottom of the dish.
  3. Cover with a layer of lasagna noodles.
  4. Top the lasagna with a layer of pesto ricotta, then a layer of grilled vegetables, a layer of spinach, a layer of mozzarella, and a layer of Tomato Sauce.
  5. Repeat layering the lasagna, ricotta, vegetables, mozzarella and sauce in this manner until all ingredients have been used, ending with mozzarella on top.
  6. Bake until the lasagna is bubbling and golden brown, about 1 hour and 15 minutes. Allow to rest 10 minutes before serving.
Pesto Infused Ricotta 
  • 8 oz ricotta cheese
  • 2 cups loosely packed basil leaves
  • 2 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon salt
In the bowl of a food processor or blender place the ricotta, garlic, and basil and process on high while adding the olive oil in a steady stream. Continue to process until well blended, season with salt to taste and set aside until ready to assemble lasagna.
Grilled Vegetables
  •  2 medium zucchini, cut lengthwise into 1/4-inch slices
  • 1 package frozen spinach
  • 1 large eggplant, cut into 1/4-inch rounds
  • 2 large yellow onions, cut into 1/4-inch rounds
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • Pinch of salt
  • Cracked black pepper
  1. Light the grill or preheat the broiler.
  2. In a large shallow bowl, toss the vegetables with oil, garlic, chili powder, salt and pepper. If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets. Grill or broil in batches, turning the vegetables once, until they are tender, lightly browned, and have released most of their moisture, about 5 to 6 minutes per side.
  3. Thaw and drain the spinach. 

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