Grilled Vegetable And Pesto Lasagna is a delightful dish that combines the freshness of grilled vegetables with the rich flavors of pesto and creamy cheese. This recipe is perfect for a cozy family dinner or a gathering with friends. The layers of grilled vegetables, homemade pesto, and gooey cheese create a harmonious combination sure to please any palate. Let’s dive into making this delicious and satisfying Grilled Vegetable And Pesto Lasagna!
Ingredients:
– 1 eggplant, sliced thinly
– 1 zucchini, sliced thinly
– 1 bell pepper, thinly sliced
– 1 red onion, thinly sliced
– 1 cup cherry tomatoes, halved
– 1 cup fresh basil leaves
– 1 cup fresh spinach leaves
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 1 cup ricotta cheese
– 1 cup pine nuts
– 1 cup olive oil
– 3 cloves garlic, minced
– Salt and pepper to taste
– 12 lasagna noodles, cooked al dente
– Pesto sauce (store-bought or homemade)
Instructions:
1. Preheat the grill over medium-high heat. Brush the sliced eggplant, zucchini, bell pepper, and red onion with olive oil and season with salt and pepper.
2. Grill the vegetables until they are lightly charred and tender, about 3-4 minutes per side. Remove from the grill and set aside.
3. In a food processor, combine basil leaves, spinach, Parmesan cheese, pine nuts, garlic, and remaining olive oil. Blend until smooth, adding more olive oil if needed to reach a pesto-like consistency.
4. In a bowl, mix together the ricotta cheese with half of the mozzarella cheese. Season with salt and pepper to taste.
5. Preheat the oven to 375°F (190°C). Spread a thin layer of pesto sauce on the bottom of a 9×13-inch baking dish.
6. Arrange a layer of lasagna noodles on top of the pesto sauce. Spread a portion of the ricotta cheese mixture over the noodles, followed by a layer of grilled vegetables and cherry tomatoes.
7. Drizzle a generous amount of pesto sauce over the vegetable layer. Repeat the layers until all ingredients are used, finishing with a layer of lasagna noodles on top.
8. Sprinkle the remaining mozzarella cheese on top of the lasagna.
9. Cover the baking dish with foil and bake in the oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Let the lasagna rest for a few minutes before slicing. Serve hot and enjoy the flavors of the grilled vegetables and pesto in every bite!
This Grilled Vegetable And Pesto Lasagna recipe is a wonderful way to incorporate fresh produce and bold flavors into a classic comfort food dish. Whether you’re looking for a meatless meal option or want to impress your guests with a flavorful lasagna variation, this recipe is sure to be a hit. Try it for your next family gathering or cozy dinner at home and savor the delicious combination of grilled vegetables, pesto, and gooey cheese. Bon appétit!
