Grilled Vegetable Lasagna
Elevate your dinner table with this hearty and flavorful Grilled Vegetable Lasagna, a modern twist on the classic comfort food. Packed with smoky grilled zucchini, eggplant, and red bell peppers, this recipe layers the charred vegetables with creamy ricotta, melted mozzarella, and tangy marinara sauce for a dish that’s both wholesome and indulgent. The no-boil lasagna noodles make assembly quick and easy, while the fresh basil infuses every bite with aromatic freshness. Perfect for vegetarians or anyone seeking a lighter pasta bake, this lasagna delivers on flavor while showcasing vibrant, garden-fresh produce. Serve it as a satisfying main course for family dinners, gatherings, or meal prep—your guests will be asking for seconds!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 2 Red bell peppers
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 0.25 cup Fresh basil leaves
- 4 cups Marinara sauce
- 12 Lasagna noodles (no-boil)
Instructions
Preheat your grill to medium-high heat (approximately 400°F or 200°C).
Slice zucchini, eggplant, and red bell peppers into 1/4-inch thick strips.
Brush the vegetable slices with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Grill the vegetables for 2-3 minutes on each side until they are tender and have grill marks. Set aside to cool.
In a medium mixing bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, and 1 egg. Mix until smooth and well-combined. Set aside.
Chop fresh basil leaves and add them to the cheese mixture. Stir to incorporate.
Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce onto the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping them.
Add a layer of grilled vegetables, spreading them out evenly.
Spread 1/3 of the ricotta cheese mixture over the vegetables, followed by 1 cup of marinara sauce. Sprinkle with 1/4 cup of Parmesan cheese and 1/2 cup of mozzarella cheese.
Repeat the layering process two more times: noodles, grilled vegetables, ricotta mixture, marinara sauce, and cheeses.
For the final layer, add 4 more lasagna noodles, 1 cup of marinara sauce, and the remaining mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Grilled Vegetable Lasagna!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 492 mg | 38% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
