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Grilled Vegetable Lasagna Recipe

   
 

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     Grilled Vegetable Lasagna

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 pkg (8 oz) lasagna noodles
3 small zucchini, sliced lengthwise 1/2 in. thick
1 small eggplant, sliced lengthwise 1/2 in thick
2 yellow peppers, quartered, seeded
1 container (15 oz) ricotta
4 oz cream cheese, softened
1 jar (24-26 oz) marinara sauce
1 1/4 cup shredded mozzarella
2 tbsp grated parmesan
 

Instructions
Heat grill. Put noodles and water to cover in baking dish. Let soak 15 min. or until slightly softened and pliable.
Meanwhile, coat vegetables with cooking spray. Grill 8-12 minutes, or until lightly charred and tender. Remove to a cutting board and cut into bite-sized pieces. Toss to mix. Heat oven to 375F. Remove noodles to paper towels. Drain water from baking dish and wipe dry. Mix ricotta, cream cheese, and 2 tbsp water in a bowl until well blended.
Spread 1/2 cup marinara sauce in bottom of baking dish. Lay 3 noodles crosswise on top. Spread noodles with 2/3 cup ricotta mixture. Top with 1 cup vegetables, 2/3 cup sauce, 1/4 cup mozzarella, and 2 tsp parmesan. Repeat layers twice. Top with remaining noodles and sauce (set aside the remaining vegetables and mozzarella). Cover with foil and bake 30 min.
Uncover, top with remaining vegetables and cheese, and bake 15 min, or until noodles are tender when pierced and cheese is melted.


Originally Submitted
2/7/2009





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