Grilled Vegetable Lasagna

• Vegetarian
• Gluten free

• Produce

  • 1 Eggplant, large
  • 1 tsp Oregano, dried
  • 1 Tomato, large
  • 1 Zucchini, large

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Pesto
  • 1 cup Tomato sauce, homemade

• Baking & Spices

  • 1 pinch Nutmeg
  • 1 tsp Salt

• Dairy

  • 1 cup Mozzarella
  • 1/2 cup Parmesan cheese
  • 2 cups Ricotta cheese

Found on amindfullmom.com

Description

Ingredients

• 1 large eggplant, sliced lengthwise into ½ inch thick strips
• 1 large zucchini, sliced lengthwise into ½ inch thick strips
• ¼ cup pesto (or if you dont have pesto--olive oil will work)
• 2 cups ricotta cheese
• 2 eggs
• 1 teaspoon salt
• 1 cup mozzarella, shredded
• 1 teaspoon dried oregano
• pinch of freshly grated nutmeg
• 1 large tomato
• 1 cup homemade tomato sauce, or your favorite jarred brand
• ½ cup freshly grated parmesan cheese

Directions

• Prehea grill to medium heat. Also preheat oven to 375 degrees
• Brush the vegetables with the pesto (Or olive oil and salt and pepper) on both sides. Grill for 2 minutes per side and remove.
• Mix together the ricotta, eggs, mozzarella, salt, oregano, and nutmeg.
• Ladle ½ cup tomato sauce on bottom of 9x13 dish. Lay down a layer of eggplant. Top with ½ the ricotta mixture and top with the zucchini slices. Top with the remaining ricotta mixture, followed by the final layer of eggplant.
• Top with the remaining tomato sauce. Lay the tomato slices over the top and sprinkle with the Parmesan cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake additional 15 minutes.
• Let sit 15-20 minutes before slicing and serving.