Grilled Vegetable Lasagna
(Serves 8-10)
Grilled Vegetables:
12 ounces Portobello mushrooms, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
2 medium onion, cut into 1/4-inch slices
2 green or red peppers, cut into strips
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon dried oregano
Salt and pepper
3 cups Puttanesca sauce
12 dry lasagna noodles
12 ounces sliced Provolone cheese
1 cup grated Parmesan cheese
In a large shallow dish, toss the vegetables with the oil, garlic, oregano, salt and pepper.
Grill the vegetables in batches, turning once, until they are lightly browned and tender.
Set aside.
Prepare the Puttanesca sauce.
Cook the lasagna noodles in boiling salted water for 10 minutes. Drain and rinse.
Preheat oven to 350 degrees F.
Lightly grease a 9x13-inch baking dish.
Spread a thin layer of the sauce in the bottom of the dish.
Arrange 3 lasagna noodles lengthwise on top of the sauce.
Layer one-quarter each of the vegetable mixture, Provolone, Parmesan, and sauce.
Repeat layers 3 more times. Sprinkle top with additional Parmesan cheese
Cover with foil and bake for 45 minutes.
Remove foil and bake an additional 10-15 minutes until golden brown and bubbly.
Let stand 10 minutes before serving.
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