Grilled Vegetable Lasagna

lasagna noodles
roasted bell peppers
summer squash
bermuda onions
canola oil
salt and pepper
fresh herbs
grated parmesan cheese
ricotta cheese
grated mozzarella cheese

Cook lasagna noodles until al dente. Slice eggplant into rings. Cut bell pepper into strips. Cut summer squash and zucchini lengthwise into strips. Peel and quarter onion, leaving root on. Toss vegetables in canola oil, salt and pepper, and fresh herbs. Grill them and set aside.

Line lasagna pan with one layer of noodles, then add Parmesan, ricotta, and mozzarella on top. Place a layer of grilled vegetables on top of cheese. Repeat process, ending with cheese. Bake at 350 degrees until the cheese is golden brown.

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