
Presents
"Mighty Grilled Vegetable Lasagna"
Holiday 2001 Issue of Homemaker's Magazine
Serving Size: Makes 8 servings
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Preparation Instructions:1. Sprinkle eggplant liberally with salt; place in colander for 10 minutes. Preheat indoor grill to medium-high. Rinse eggplant well and pat dry. Brush eggplant, zucchini and peppers evenly with 2 tablespoons of the olive oil.
2. On indoor grill or in skillet over medium-high heat, grill or cook vegetables until browned and softened. Chop and reserve. In skillet over medium-high heat, heat remaining 1 tablespoon of the oil. Cook mushrooms until golden. Add to reserved vegetables. Season to taste.
3. Preheat oven to 400 degrees. In large bowl, mix together ricotta cheese and salad dressing. Spread 1/2 cup of the tomato sauce in the bottom of 13x9 inch glass baking dish. Top with 3 noodles. Spread cheese mixture evenly over noodles. Top with additional 3 noodles and more sauce. Spread vegetables evenly over sauce. Top with additional noodles, sauce and sprinkle with mozzarella cheese. Add a noodle to each layer lengthwise at end of pan to fill extra space.
4. Cover with foil. Bake in preheated oven for 45 minutes or until bubbling. Remove cover; broil for 2 to 3 minutes or until golden. Let stand for 10 minutes before serving. Makes 8 servings.
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