“See You Layer”- Grilled Vegetable Lasagna (sans pasta)
I apologize if this post comes in a little weird. It’s my first time “tumbling” from my Iphone while sitting in an airport. But nevertheless, I’m committed to serving up this easy recipe.
Friday night, my girlfriend had her parents over for dinner and we were in charge of cooking. Being that I was the only vegetarian of the bunch, I had to whip up an entree for myself to have alongside the caesar salad, roasted brussels sprouts and asparagus.
With an array of ripe vegetables to choose from, I figured I might as well lighten up a fan favorite of lasagna and “86” the pasta. This dish had even the carnivores asking for a bite!
What You Need:
½ Medium Eggplant, sliced into rounds
1 Large Zucchini, sliced on bias ¼" thick
1 Small Roasted Red Pepper (from a jar is okay)
1 Cup Cooked Spinach, drained and patted dry
¾ Fat-Free Ricotta
¼ Cup Goat Cheese
2 Tbs. Grated Parmesan Cheese
1 tsp. Minced Garlic
1 Cup Marinara Sauce
1 tsp. Red Pepper Flakes
2 Tbs. Shredded Mozzarella
¼ Cup Fresh Basil, chiffonade
Salt/Pepper, to taste
Preheat oven to 400 degrees.
1. Grease a grill pan and set over medium-high heat. Season the eggplant and zucchini slices with salt and pepper. Grill the eggplant and zucchini until dark grill lines appear on both sides. Set Aside.
2. Meanwhile, in a small bowl combine the goat cheese, ricotta, parmesan, red pepper flakes, spinach, basil and garlic. Season with salt and pepper.
3. Then, grease a large ramekin with cooking spray. Spoon about 2 Tbs. of tomato sauce onto the bottom of the ramekin. Place a grilled eggplant slice on top of the sauce. Next, spread about 2 Tbs. of the cheese mixture onto the eggplant slice and add a dollop of sauce. Repeat with alternating layers of eggplant, zucchini and cheese mixture. Finish with top being the roasted red pepper, then the eggplant slice. Sprinkle the top with shredded mozzarella.
4. Place ramekin in the oven for about 15-20 minutes.