Grilled Vegetable Lasagna

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 medium yellow squash, sliced
• 3 medium zucchini, sliced
• 1 red pepper, sliced
• 1 bunch asparagus, chopped
• 1 medium sweet onion, minced
• 2 garlic cloves, pressed
• 1/2 cup red wine
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 2 teaspoons dried basil
• 2 teaspoons dried parsley
• 1/2 teaspoon red pepper flakes
• salt & pepper
• 2 cups fat-free cottage cheese
• 1 cup fat-free ricotta cheese
• 1 egg, beaten
• 3 cups fat-free mozzarella cheese, shredded
• 1 (9 ounce) box oven-ready lasagna noodles

Recipe

• 1 coat veggies in olive oil, salt & pepper, and grill until charred. (note: grill a few extra veggies and save them in the fridge until you're ready to make this. no need to fire up the grill just for this recipe.).
• 2 sautee onion in a little olive oil until soft and translucent. add the pressed garlic and wine and cook until wine has reduced by at least half.
• 3 add in tomatoes, tomato paste, basil, half the parsley, red pepper flakes, and salt & pepper (to your taste).
• 4 while the sauce is simmering over low heat, combine the cottage cheese, ricotta, the remaining parsley, salt & pepper, and egg in a bowl and mix well.
• 5 spray a lasagna pan with non-stick spray. spoon in 1/2 cup sauce and spread over the bottom. layer as follows: noodles, half the cheese mixture, half the veggies, half the sauce, shredded cheese. repeat once more, ending with the shredded mozzarella.
• 6 cover and bake at 350 degrees for 30 minutes. remove the lid and continue baking until the top layer of cheese is golden.