Lasagna with Grilled Vegetables and Pesto Rosso Recipe

Ingredients:

1 pack lasagna sheets
1 red pepper, diced
1 yellow pepper, diced
1 zucchini, sliced
1 eggplant, sliced
1 onion, diced
3 cloves garlic, minced
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 jar pesto rosso
1/4 cup olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
Cook lasagna sheets according to package instructions. Drain and set aside.
Preheat a grill to medium heat. Brush the vegetables with olive oil, and season with salt and pepper. Grill for 4-5 minutes on each side until char marks appear. Remove from the grill and set aside.
In a pan, sauté onions and garlic in 2 tbsp olive oil over medium heat until fragrant.
Add pesto rosso and a pinch of salt to the pan, and stir until well-combined. Set aside.
Grease a baking dish with olive oil. Spread a layer of the pesto rosso sauce on the bottom of the dish and top with a layer of lasagna sheets, followed by a layer of grilled vegetables and a sprinkle of mozzarella cheese. Repeat this process until all the ingredients are used up, finishing with a layer of the pesto rosso sauce and a generous sprinkle of Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes or until the lasagna is golden brown and bubbly.
Remove from the oven and let it cool for 5-10 minutes before serving.

Verdict:

This lasagna with grilled vegetables and pesto rosso is a delicious and healthy twist on a classic Italian dish. The grilled vegetables add a smoky flavor, while the pesto rosso sauce provides a burst of tangy and savory flavor. The combination of mozzarella and Parmesan cheese brings a rich and creamy taste to the dish. Perfect for a cozy family dinner or a gathering with friends.

Serving Suggestions:

Serve the lasagna hot with a side salad and some garlic bread. This dish is also great as leftovers and can be reheated easily in the microwave or oven.