Lunch: Grilled Vegetable Lasagna

Recipe by Woman's Day Kitchen For a healthier version of traditional lasagna, try this adaptation that replaces full-fat cheese with heart-healthy veggies and a mix of fat-free ricotta, fat-free cream cheese and reduced-fat mozzarella.

Ingredients

1 package oven-ready lasagna noodles
3 small zucchini
1 small eggplant
2 yellow peppers
nonstick cooking spray
1 container fat-free ricotta
4 oz. fat-free cream cheese
1 jar marinara sauce
1 1/4 c. shredded reduced-fat mozzarella
2 tbsp. grated Parmesan
Garnish: chopped parsley

Instructions

Heat outdoor grill or stovetop grill pan. You'll need a 13 x 9-in. baking dish.
Put noodles and water to cover in baking dish. Let soak 15 minutes or until slightly softened and pliable.
Meanwhile, coat vegetables with cooking spray. Grill 8 to 12 minutes, turning as needed, until lightly charred and tender. Transfer to a cutting board and cut into bite-size pieces. Toss to mix.
Heat oven to 375 ºF. Transfer noodles to paper towels. Drain water from baking dish and wipe dry. Mix ricotta, cream cheese and 2 Tbsp water in a bowl until well blended.
Spread 1/2 cup marinara sauce in bottom of baking dish. Lay 3 noodles crosswise on top. noodles with 2/3 cup ricotta mixture. Top with 1 cup vegetables, 2/3 cup sauce, 1/4 cup mozzarella and 2 tsp Parmesan. Repeat layers twice.
Top with remaining noodles and sauce (set aside the remaining vegetables and mozzarella). Cover with foil and bake 30 minutes.
Uncover, top with remaining vegetables and cheese, and bake 15 minutes or until noodles are tender when pierced in center and cheese is melted.