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!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

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)

Directions

Step 1

Preheat your grill to medium-high heat (approximately 400°F or 200°C).

Step 2

Slice zucchini, eggplant, and red bell peppers into 1/4-inch thick strips.

Step 3

Brush the vegetable slices with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 4

Grill the vegetables for 2-3 minutes on each side until they are tender and have grill marks. Set aside to cool.

Step 5

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.

Step 6

Chop fresh basil leaves and add them to the cheese mixture. Stir to incorporate.

Step 7

Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce onto the bottom of a 9x13-inch baking dish.

Step 8

Layer 4 lasagna noodles over the sauce, slightly overlapping them.

Step 9

Add a layer of grilled vegetables, spreading them out evenly.

Step 10

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.

Step 11

Repeat the layering process two more times: noodles, grilled vegetables, ricotta mixture, marinara sauce, and cheeses.

Step 12

For the final layer, add 4 more lasagna noodles, 1 cup of marinara sauce, and the remaining mozzarella and Parmesan cheese on top.

Step 13

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.

Step 14

Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Grilled Vegetable Lasagna!

Nutrition Facts

Serving size	3764.3 grams (3764.3g)

Amount per serving	% Daily Value*
Calories	5411

Total Fat 202.10g	259%
Saturated Fat 90.40g	452%
Polyunsaturated Fat 6.70g
Cholesterol 762mg	254%
Sodium 9256mg	402%
Total Carbohydrate 655.70g	238%
Dietary Fiber 55.90g	200%
Total Sugars 99.00g
Protein 252.00g	504%

Vitamin D 54IU	269%
Calcium 4901mg	377%
Iron 32mg	180%
Potassium 4449mg	95%

*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.

Source of Calories

Fat: 33.4%

Protein: 18.5%

Carbs: 48.1%