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Grilled Vegetable Lasagna

See full recipe on: My Recipes



Ingredients

3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds)
3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)
Cooking spray
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 red bell peppers, quartered and seeded
1 (15-ounce) container fat-free ricotta cheese
1 large egg
3/4 cup grated asiago cheese, divided
1/4 cup minced fresh basil
1/4 cup minced fresh parsley
9 lasagna noodles, divided
1 (26-ounce) jar tomato-basil spaghetti sauce (such as muir glen), divided
3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup commercial pesto (such as alessi)

Nutrition 10 servings

Per Serving % Daily Value
Calories 308
Fat 13g 20%
Carbs 32g 10%
Protein 17g 35%
Fiber 7g 30%
Cholesterol 58mg 19%
Sodium 203mg 8%
     
Fat
Carbs
Protein

Preparation






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