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 teenagers...cooking 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)
- Preheat oven to 350 degrees F.
- Lightly grease a 9 x 13-inch baking dish, then spoon 1/2 cup of Tomato Sauce onto the bottom of the dish.
- Cover with a layer of lasagna noodles.
- 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.
- Repeat layering the lasagna, ricotta, vegetables, mozzarella and sauce in this manner until all ingredients have been used, ending with mozzarella on top.
- 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.
- 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
- Light the grill or preheat the broiler.
- 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.
- Thaw and drain the spinach.