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Grilled Vegetable Lasagna with Emerald Green Pesto

Grilled Vegetable Lasagna with Emerald Green Pesto Recipe

  • 3 medium-size eggplants, peeled and cut lengthwise into ¼-inch-thick slices
  • 3 medium-size yellow summer squash, cut lengthwise into 1/8-inch-thick slices
  • 3 medium-size zucchini, cut lengthwise into 1/8-inch-thick slices
  • 1 cup olive oil
  • Salt and freshly ground black pepper
  • 2 large red bell peppers
  • 8 ounces lasagna noodles
  • 1¼ cups freshly grated Parmesan cheese
  • 3 cups (24 ounces) ricotta cheese
  • 2 large eggs
  • ¼ cup minced fresh basil
  • 1/3 cup minced fresh flat-leaf parsley
  • 4 cups Farm Stand Marinara Sauce or good-quality store-bought marinara sauce
  • 12 ounces mozzarella cheese, coarsely grated (about 3 cups)
  • 2/3 cup Emerald Green Pesto  or store-bought pesto
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 642kcal (32%)
Total Fat 44g (68%)
Saturated Fat 16g (81%)
Cholesterol 118mg (39%)
Total Carbohydrate 36g
Dietary Fiber 8g
Sugars 9g
Protein 28g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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