Recipe: Grilled Vegetable Lasagna

Grilled Garden Lasagna
Source: RisaG/NJ

1/2 cup olive oil
2 lg cloves garlic -- crushed
1/2 tsp salt
1/8 tsp crushed red pepper flakes
1 yellow bell pepper -- and
1 red bell pepper
1 lg zucchini -- cut length. 1/2" sl.
1 lg summer squash -- cut length. 1/2" sl.
3 portobello mushroom caps -- about 1 lb
1 red onion -- cut cross. 1/2" sl.
4 firm ripe tomatoes -- cut cross. 1/2" sl.
8 oz no-cook lasagna noodles
1 16 oz jar Alfredo Sauce
2 cups mozzarella cheese -- shredded
1/2 cup fresh basil + 1.5 tbsp -- shredded
1/4 cup fresh marjoram -- crumbled

In a small container, combine olive oil, garlic, salt and hot pepper flakes. Let stand 5 minutes at room temperature to develop flavors. Light a hot fire in an outdoor grill or preheat stovetop grill. Grill whole peppers, turning frequently, until skin is charred and black all over, about 10 minutes. Remove from grill and seal in a brown paper bag. Set aside until cool enough to handle. Peel off blackened skin from peppers; discard stems and seeds. Slice peppers into 1/4" strips. Brush vegetables with seasoned olive oil and grill; turning, until browned and tender but still firm; zucchini and summer squash take 5 minutes, mushrooms take 5-7 minutes, onion takes 5-6 minutes, tomatoes take 3-4 minutes. Coarsely chop grilled mushroom caps into 1/2" pieces and separate onion slices into rings. Preheat oven to 375 F. Spread 1/4 cup Alfredo sauce over bottom of a lightly greased 13x9" baking pan. Arrange half of noodles over sauce. Make a layer of grilled zucchini and summer squash and top with even layers of mushrooms and onion. Spoon half of Alfredo sauce over vegetables; top with half of shredded mozzarella and 1/8 cup basil and 1/8 cup marjoram.

Layer remaining noodles over vegetables. Top with an even layer of tomato slices, 1/8 cup basil and 1/8 cup marjoram and remaining cheese. Spoon on remaining Alfredo sauce. Arrange pepper strips in a lattice design over top of lasagna. Spray a 15" piece of aluminum foil with no-stick cooking spray and place on top of lasagna, oiled side down; crimp edges to seal. Bake, covered, 20 minutes. Carefully remove foil. Bake another 15-20 minutes or until sauce is hot and bubbling. Lasagna should be lightly browned. Sprinkle remaining 1.5 tbsp basil over top. Let stand 10-15 minutes before cutting into squares.