Grilled Vegetable Lasagna A gluten-free, vegetarian meal that would please all meat-eaters and meat-freers alike.
INGREDIENTS
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Ingredients:
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For the Grilled Vegetables:
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2 Large Zucchini
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2 large Yellow Squash
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2 Medium/Small Eggplants
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1/2 tsp Crushed Red Pepper Flake
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1 tsp Onion Powder
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1 tsp Garlic Powder
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1 tsp dried Oregano
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1 tsp Kosher Salt
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1 tsp Fresh Cracked Black Pepper
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1 tsp Fresh Thyme
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1 tsp Fresh Rosemary
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1/4 Cup Red Wine Vinegar
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1/2 Cup Extra Virgin Olive Oil
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1/4 Fresh Chopped Parsley
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For the Marinara Sauce:
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3 tablespoons Olive Oil
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1 medium Yellow Onion
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2 Garlic Cloves
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1/2 Crushed Red Pepper Flakes
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1 tsp Salt
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1 tsp Black Pepper
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2 Medium Carrots
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2 Bay Leaves
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1 Pound Crimini Mushrooms
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1 Cup White Wine, I used Sauvignon Blanc
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2 Large cans of Whole Peeled Tomatoes
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2 tablespoons Tomato Paste
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1 tsp Garlic Powder
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1 tsp Onion Powder
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1 tsp Salt
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1 tsp Black Pepper
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1 tsp Paprika
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1 tsp Oregano
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1/4 cup chopped Fresh Basil
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1/4 cup chopped Fresh Parsley
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For the Lasagna:
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2 cups Ricotta Cheese
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1 Box Frozen Spinach, thawed
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1 tsp Black Pepper
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1/4 tsp Nutmeg
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1 cup Shredded Mozzarella Cheese
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1/2 cup grated Parmesan
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8 slices fresh Mozzarella Cheese
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