Grilled Veggie Pesto Lasagna

Makes 8-10

This lasagna is an incredibly tasty one-dish wonder that would be great to bring to a pot-luck, serve at a dinner party, or enjoy in your pajamas while watching your favorite movie!

ingredients

Grilled Vegetables
2 zucchini sliced into thin strips
2 red pepper, sliced into strips
3 roma tomatoes sliced into rings
1 bunch fresh spinach, chopped
1 red onion sliced into thin strips
Arrange all but spinach on cookie sheet and broil 4 minutes per side. When done, chop into smaller pieces, add spinach and set aside.
Sauce
1 jar store-bought
1/2 cup chopped kalamata olives
1 tbsp balsamic vinegar
Stir olives and vinegar into sauce. Set aside.
Cheese Mixture
24 oz. ricotta cheese
2 cloves garlic, minced
1 tsp salt
1/4 tsp white pepper
2 beaten eggs
4 oz. crumbled feta
Combine all ingredients in bowl. Set aside.
Pesto
3/4 cup olive oil
1 1/2 cups packed basil leaves (or fresh spring arugula)
1/2 cup spinach leaves
1/4 cup pine nuts
2 cloves garlic
sprinkle of lemon & salt
Combine all ingredients in food processor and blend until smooth.
12 cooked lasagna noodles
2 cups mozzarella shredded

directions

1
Method:
2
In greased 13 x 9 x 2 pan, layer small amount of sauce in bottom. Add noodles and layer all ingredients to create depth of flavor. Top with sauce and shredded cheese. Bake at 400° for 20 minutes or until cheese begins to brown.
3
Let sit 5 minutes then serve.