Grilled Vegetable Lasagna
Makes 8 servings
Both the eggplant and zucchini slices take the place of the pasta and create creamy layers of vegetables stacked in between the cheese and sauce. Makes a great entrée, appetizer, or side dish recipe!
Ingredients
2 medium eggplants, cut lengthwise in ¼-inch thick slices
6 zucchini, cut lengthwise into ¼-inch slices
Olive oil
1 pound ricotta
2 eggs, slightly beaten
1 cup basil pesto
2 cups tomato sauce
16 ounces Dofino® Creamy Havarti, thinly sliced
12 basil leaves
Baking pan: 2-quart baking casserole
Methods
1. Preheat the broiler and preheat the oven to 350°F. Brush the eggplant and zucchini slices with olive oil and arrange them on a baking sheet. Broil until golden brown, flip them over, and continue broiling for a few more minutes. Set aside.
2. In a bowl, combine ricotta, eggs, and pesto.
3. Alternate layers of tomato sauce, eggplant, zucchini, and ricotta mixture. Cover the top with the Havarti. Bake until the cheese begins to bubble, about 45 minutes. Garnish with fresh basil leaves and serve warm or room temperature.
