Guilt-free Grilled Vegetable Lasagna

Ingredients:

• 1/4 cup olive oil
• Lemon zest
• 1 tsp oregano
• 1 tsp thyme
• Salt & freshly ground pepper
• 1 zucchini, cut lengthwise in 1/2-inch-thick slices
• 1 yellow squash, cut lengthwise in 1/2-inch-thick slices
• 1 small eggplant, cut lengthwise in 1/2-inch-thick slices
• 1 red pepper
• 1 small onion, slices in 1/2-inch-thick slices
• 3-4 large carrots cut lengthwise in half
• A small bunch of asparagus
• Fresh basil, chopped
• 1 jar of marinara or 2-3 cups (depending on how saucy you like it) of my simple homemade sauce
• 1 cup of freshly grated Parmesan
• 1 cup of shredded mozzarella

Directions:

Mix the olive oil, fresh lemon zest, oregano, thyme, salt and pepper together. Brush the sliced vegetables with the olive oil mixture and place on a grill or a grill pan. Cook until the vegetables are tender with char marks. Each of the vegetables cook differently depending on the thickness. Set aside when they’re all done. Let the vegetables cool so you can handle them. Keep the eggplant and zucchini cut lengthwise as this will replace traditional lasagna noodles, but chop the rest of the vegetables in bite size pieces. Layer the bottom of a baking dish with marinara sauce then place the eggplant and zucchini on top until the first bottom of the dish is covered. Sprinkle with the chopped vegetables, fresh basil and cheese. Repeat the layers again, first with the marinara sauce, then the eggplant and zucchini, and the remaining chopped vegetables, basil and cheese. Repeat the layers until the vegetables are gone. I usually make enough for 3 layers. The the lasagna with cheese. Cover with tinfoil and bake for about 20 minutes in a 375 degree oven. Remove the tinfoil and bake for another 20 minutes or until the cheese is golden brown. Let the lasagna sit for 10-15 minutes before cutting and serving. This is delicious with a simple arugula salad and lemon vinaigrette.