Ingredients with Measurements:
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 red bell pepper, seeded and quartered
- 1 eggplant, sliced lengthwise
- 1 onion, sliced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 lb lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1/4 cup chopped fresh basil
Special Equipment Needed:
- Grill
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat grill to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper.
3. Grill vegetables until tender and slightly charred, about 5-7 minutes per side. Remove from grill and set aside.
4. Cook lasagna noodles according to package instructions. Drain and set aside.
5. Preheat oven to 375°F.
6. In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, and Parmesan cheese. Mix well.
7. Spread a thin layer of marinara sauce on the bottom of the baking dish.
8. Layer lasagna noodles on top of the sauce.
9. Spread a layer of the ricotta cheese mixture on top of the noodles.
10. Add a layer of grilled vegetables on top of the cheese mixture.
11. Repeat layers until all ingredients are used up, ending with a layer of marinara sauce on top.
12. Sprinkle remaining mozzarella cheese on top of the lasagna.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove foil and bake for an additional 10-15 minutes or until cheese is melted and bubbly.
15. Remove from oven and let cool for 10 minutes.
16. Sprinkle chopped basil on top of the lasagna before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Grill: medium-high heat
Oven: 375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 24g
Carbohydrates per serving: 38g
Protein per serving: 21g
Substitutions for ingredients:
- Any variety of squash can be used in place of zucchini and yellow squash.
- Any color of bell pepper can be used in place of red bell pepper.
- Any variety of cheese can be used in place of mozzarella cheese.
- Any type of pasta sauce can be used in place of marinara sauce.
Variations:
- Add cooked ground beef or sausage to the lasagna for a meatier version.
- Use grilled portobello mushrooms in place of eggplant for a vegetarian option.
- Add a layer of spinach or kale for added nutrition.
Tips and Tricks:
- Make sure to brush vegetables with olive oil to prevent them from sticking to the grill.
- Use a mandoline slicer to get even slices of vegetables.
- Let the lasagna cool for 10 minutes before serving to allow it to set.
Storage Instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place lasagna in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation Ideas:
Serve lasagna on a large platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, Caesar salad, red wine
Suggested Side Dishes:
Roasted vegetables, garlic mashed potatoes, green beans
Troubleshooting Advice:
If lasagna is too dry, add more marinara sauce or a splash of olive oil.
Food Safety Advice:
Make sure to cook lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Lasagna is a traditional Italian dish that dates back to ancient Rome. The modern version of lasagna, made with layers of pasta, cheese, and meat sauce, originated in the Emilia-Romagna region of Italy in the 14th century.
Flavor Profiles:
Savory, cheesy, slightly sweet from the grilled vegetables
Serving Suggestions:
Serve with a side of garlic bread and a Caesar salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian