Meatless Monday: Grilled Veggie Lasagna

Hey there!!  It’s time for another Meatless Monday!

Before I get into the recipe I need to show off my new refrigerator!!  (First, remember the old one??)

And here’s the new one!  (p.s. I know I need to go grocery shopping)

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On with the recipe!!

Grilled Veggie Lasagna

Ingredients:
Veggies for grilling- I used an eggplant, a zucchini, and an onion, and two portabellas.
Jar of your favorite pasta sauce
Whole wheat lasagna noodles cooked according to package directions- I used 10 of them, but it really depends on the size of your pan.
Mozzarella cheese- I like Daiya

Directions:
Slice your veggies up and grill them.  (if you don’t have a grill, you can use a grill pan.  If you don’t have either you can just sauté them, but it won’t be quite as good because it won’t have that smokey flavor)

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Let your veggies cool enough to handle them, then chop them up into pieces.

Layer your lasagna starting with sauce, then noodles, more sauce, veggies, noodles, sauce, veggies, etc…

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When you get to the top layer sprinkle on the cheese.  (make sure you get a really good layer of sauce on the top so that your noodles don’t get all crunchy)

Place in a 350F oven for around 30 minutes or until the cheese is nice and melty.

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Serve it with a nice salad and THIS BREAD!  It is maybe the best bread ever!  And you can thank Laura for the tip on the bread!

I made it in my bread machine and it came out perfect!  I sprinkled a little Tuscan Seasoning on it before it went to the bake cycle in the bread machine.

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Perfection!!!

Have a great one!!