Grilled Vegetable lasagne is a quick and yummy dish. This dish contains no lasagne sheets or pasta so it’s a no carb no pasta dish. It’s a good option for vegetarian people to eat veggies in a different ways and specially kids would love this dish. You can use any vegetables of your choice.
Grilled Vegetable Lasagne
1 jar of tomato basil sauce with garlic
1-2 zucchini, cut into thin strips
1 eggplant, cut into thin round shape
1 onion, sliced
200g mushroom, thinly sliced
few sprigs of baby spinach
1 packet of mozarella
1 container of ricotta cheese
10-12 cherry tomatoes
fresh black pepper
salt to taste
some olive oil
Pre heat oven to 180 degree celcius
Heat a grill pan. Lightly coat all zucchini with olive oil, salt, black pepper. Grill them till they get a charred mark on them.
Do the same with eggplant, onion and mushroom.
Grease a casserole dish.
Put some tomato basil sauce at the bottom.
Then basically layer all the ingredients (except the mozzarella & the cherry tomatoes) in any order that suits you – as long as the final two layers are sauce & then grated cheese. Here is my assembly.
Put cherry tomatoes on top.
Sprinkle some salt, black pepper and olive oil, you can also sprinkle some italian herbs.
Bake for 20-25 mins.
You can bake for further 10 mins if the top is not golden in colour.
Take out and let it rest for 10 mins so that it maintains it’s shape but I was impatient. I cut right in because I couldnt resist it.
Serve with some salad.