Here comes the veggie sneaking time again.
These aren’t quite so hidden, but they are mixed in with some other things to help disguise the taste for your non-veggie lovers. I used some zucchini and asparagus for this recipe, but you can use whatever vegetables are in season at the time you make it. This is also a great way to get rid of leftover veggies. Seriously, you can throw anything in that you want.
And then your husband might say, “This is pretty good.” Wow. There wasn’t even ground meat in it…just turkey. A check in the win column.
How to make Grilled Vegetable Lasagna Recipe ? We’re vegan today as the kitchen of Daisy. Be sure to visit our blog for the Grilled Vegetable Lasagna Recipe we will prepare.
- 3 zucchini, sliced in lengthwise
- 1 bunch of asparagus
- 1 pint cherry tomatoes
- olive oil
- salt
- pepper
- 1 pound ground turkey
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 tsp salt
- 1/4 tsp pepper
- 15 oz ricotta cheese
- 1/2 cup Parmesan cheese
- 1 egg
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped parsley
- 1 garlic clove, grated
- 1 cup shredded mozzarella cheese
- 1 jar your favorite tomato sauce
- 1 box no boil lasagna noodles.
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Preheat the grill to medium and the oven to 425 degrees.
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Place tomatoes on a cookie sheet and and drizzle with olive oil, salt, and pepper. Roast until tomatoes begin to burst, about 25 minutes. Set aside.
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Reduce oven temperature to 350 degrees.
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Drizzle zucchini and asparagus with olive oil, salt, and pepper.
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Cook vegetables on the grill until they have grill marks. Set aside.
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In a frying pan, over medium heat, cook ground turkey, onions, chopped garlic, salt, and pepper until turkey is cooked through. Set aside.
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Prepare cheese mixture by mixing ricotta, Parmesan, egg, salt, pepper, grated garlic, and parsley in a mixing bowl. Set aside.
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Spray a 8 x8 inch baking dish with cooking spray.
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Pour some sauce on the bottom of the dish and layer lasagna noodles on top (cover the entire bottom, it is ok if they are overlapped).
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Layer the ingredients in the following order noodles, ricotta cheese, mozzarella cheese, vegetables, turkey, and sauce. Use about 1/3 of each ingredient and repeat until you fill up your baking dish and/or you run out of ingredients. End with noodles and top off with some sauce and mozzarella cheese sprinkles.
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Bake covered for 45 minutes. Remove foil and bake for another 15 minutes or until lasagna is cooked through.
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Allow to cool for 20 minutes before serving.
