Grilled Vegetable And Tofu Lasagna With Pesto Recipes

ROASTED VEGETABLE LASAGNA WITH PESTO CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
• Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.
• Roast vegetables in the preheated oven until golden brown, about 40 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.
• Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.
• Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.
• Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.

VEGGIE PESTO LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
• In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
• Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.

GRILLED VEGETABLE AND TOFU "LASAGNA" WITH PESTO

Steps:

• Make the marinade: Heat oil, lemon zest, and garlic in a small saucepan until bubbling around the edges. Remove from heat, and let cool completely. Stir in lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Make the pesto: Puree pine nuts and garlic in a food processor until a paste forms. Add basil, and pulse to combine. With machine running, pour in oil through feed tube until pureed. Season with salt and pepper.
• Heat grill to medium. Assemble the "lasagna": Arrange tofu on a double layer of paper towels. Cover with another double layer of paper towels, then cover with a baking sheet. (Weigh it down with 2 cans or something else equally heavy.) Let stand for 20 minutes.
• Meanwhile, brush zucchini and squash slices with oil, and season with 2 teaspoons salt and 1/4 teaspoon pepper. Grill, flipping occasionally, until softened and slightly charred, about 8 minutes. Remove from grill. Whisk marinade, and drizzle half of it generously over zucchini and squash slices.
• Repeat with tofu and remaining marinade, flipping occasionally, until nicely charred, about 3 minutes. Let cool slightly. Slice tofu horizontally into 1/8-inch-thick sheets (they will be layered, so don't worry if they fall apart).
• Lay 3 slices each of zucchini and squash on a platter to form a 6 1/2-by-8-inch rectangle. Spread 3 tablespoons pesto over tops. Cover with a layer of tofu, and season with salt and pepper. Top with a layer of tomatoes, and season with salt and pepper. Top with 6 large basil leaves. Repeat layering twice (zucchini and squash, pesto, tofu, tomatoes, basil). Serve cold or at room temperature.

GRILLED TOFU WITH ASIAGO AND WALNUT PESTO

Steps:

• For the Asiago and Walnut Pesto:
• Place all the ingredients in the bowl of a food processor. Pulse until smooth.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Place the triangles, long side down, on a cutting board and carefully cut each into 3 slices. Brush the tofu triangles, on each side, with the extra-virgin olive oil. Season with salt and pepper. Grill the tofu for 2 minutes on each side.
• Carefully transfer the tofu to a serving platter. Spoon the pesto over the tofu and serve.

GRILLED VEGETABLE PESTO SANDWICHES

Steps:

• Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.

GRILLED VEGETABLE LASAGNA

Steps:

• Preheat grill.
• Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 t salt and 1/4 t pepper. Grill eggplant and zucchini 1 1/2 min on each side or just until tender. Cool; combine in a large bowl.
• Place bell peppers on grill, skin-side down; grill 3 min or til tender. Cut into 1 inch wide strips. Add bell peppers to eggplant mixture.
• Combine ricotta, egg, 1/2 c asiago, basil, parsley, remaining 1/2 t salt, and 1/2 t pepper.
• Cook pasta according to pkg.
• Preheat oven to 375°F.
• Spread 1/2 c sauce on bottom of 13x9 baking dish coated with cooking spray. Arrange 3 noodles over sauce. Top with half of the eggplant mixture. Spread half of ricotta mixture over eggplant mixture; sprinkle with 1/4 c mozzarella.
• Arrange 3 noodles and 1 c sauce over cheese; cover with remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with 1/4 c mozzarella. Cover with remaining 3 noodles. Spoon 1 c sauce over noodles. Sprinkle with remaining 1/4 c asiago and mozzarella.
• Bake at 375°F for 1 hour. Let stand 15 minutes before serving.

TOFU LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
• Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
• Bake in preheated oven for 25 to 35 minutes.

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES

Steps:

• To make the sandwich:
• Prepare grill.
• Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
• Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
• To make the pesto:
• In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.

GRILLED SUMMER VEGETABLE SANDWICHES WITH PESTO

Steps:

• Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
• Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
• Meanwhile, make the pesto. First, toast the walnuts (an optional but worthwhile step - toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.
• Prepare your grill - medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
• Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
• Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!

GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO

Steps:

• Light the barbecue. For the pesto, blitz the basil, parsley, garlic, lemon zest and juice, 30g pine nuts and nutritional yeast together in a food processor. Mix in the olive oil to loosen and season to taste.
• When the coals are ashen, place the aubergine and courgette slices on the grill. Cook for 2-3 mins, then turn and cook for 2-3 mins more until the veg is softened and slightly shrunken. Add the tomatoes to the grill and cook, turning often until the skins have split and the tomatoes soften. Immediately remove from the grill along with the other veg.
• Drain the cannellini beans, reserving the liquid from the can, and tip the beans onto a serving platter. Add 2 tbsp of pesto and mix, loosening the bean mixture with some of their reserved liquid.
• Add the aubergine and courgette slices to the platter and mix gently until lightly coated in the pesto. Scatter the tomatoes on top, then drizzle with more pesto (you can loosen this with more of the reserved bean liquid, if needed). Sprinkle with the extra 1 tbsp pine nuts and serve with crusty bread.

GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO

Steps:

• For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.