This
recipe was created using the produce I had on-hand. I had 2 small eggplants and 3 small zucchini. I grilled the veggies and then cut them
up and used them as the “meat” in this veggie lasagna. The end result is a smoky tasting
lasagna. Enjoy!
Grilled Veggie Lasagna
Ingredients
¨
3 small
zucchini
¨
2 small
eggplants
¨
1 ½
jars of your favorite tomato sauce
¨
1 package
of lasagna noodles
¨
2
containers of ricotta cheese
¨
1 teaspoon
dried basil
¨
1 egg
¨
Salt and
pepper to taste
¨
1 bag of
mozzarella cheese
¨
¼ cup of parmesan cheese
Directions
1.
Peel eggplant, cut into large circles about ½ inch
thick. Salt and let sit for 30
minutes to get rid of bitter juices.
Rinse to remove salt and pat dry with paper towel, coat with olive oil.
2.
Preheat oven to 350 degrees.
3.
In large bowl combine the ricotta cheese, salt
and pepper, basil parmesan cheese and egg, set aside.
4.
Cut zucchini into long strips about ½ inch
thick, coat with olive oil
5.
Cook zucchini and eggplant on grill over medium
heat until soft. About 7 minutes
on each side.
6.
Allow veggies to cool slightly and cut into small
pieces. Add to ricotta cheese
mixture.
7.
In 9X13 baking dish, put down a layer of lasagna
noodles. Cover with tomato sauce;
add 1/3 of the ricotta cheese mixture.
Continue to layer until you run of out ingredients. Your final layer should be cheese.
8.
Cook for 1 hour in oven.
9.
Allow to sit for 15 minutes before serving.
Overall
This lasagna was delicious! The smoky flavors from the grill gave it a great
flavor. I will be making this
again.
Frugality
The zucchini was $.77, the eggplants were $1 each from
Sprouts. The ricotta was $5 for
both containers and the mozzarella was $2 from Fresh and Easy. The lasagna noodles were $2 and the
pasta sauce was $2. The total for
a big pan of delicious lasagna is $13.77.
Look
Forward To
I have some brussel sprouts and some green beans to
use.
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