As wonderful, tasty and delicious as lasagna is, it is not always ideal for one person, midsummer meals or as a healthy dinner. By making a stacked, no-bake lasagna with healthy vegetables straight from the grill, you can cut everything from heat in the kitchen to the portion size down to a manageable dinner. To up the health factor, this recipe includes fresh-made pasta and homemade pasta sauce. All are 100 percent preservative free.
1 noodle equals 1 serving
Preheat and prepare your grill.
Begin by making your lasagna noodles. Mound your flour with a well in the center and crack the egg into the middle. Scramble lightly, slowly incorporating the flour into the egg.
Knead by hand to form a soft dough. Wrap dough in plastic wrap and set aside in the refrigerator for 1 hour.
Meanwhile, trim the top off the head of garlic, wrap in foil and throw on the grill for half an hour.
Cut squash, onion, zucchini and tomatoes all in half. Brush with oil.
Put all on the grill, cut side down. Cook for 3-5 minutes.
Pick cloves of garlic out of the roasted head. Put in a blender and add grilled tomatoes. Blend into a sauce. Add salt and pepper as desired.
Chop grilled onion, zucchini and squash and set aside.
Now roll out your pasta dough using a pasta maker to level 6 or by hand to 1/8-inch thick. Cut into 3 x 4-inch pieces
Heat water and boil noodles. Drain and set aside on a kitchen towel.
On a plate, layer 2 tablespoons of sauce.
Top with a spoonful of the chopped grilled vegetables.
Sprinkle with mozzarella cheese.
Repeat layers twice. Spread with remaining sauce; sprinkle with mozzarella cheese. If desired, use a blowtorch to melt the top layer of cheese.
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