Grilled vegetable lasagna with pesto oil

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Pesto Oil – Process two cups of basil and two cloves of chopped garlic till blended, continue to process while slowly adding about 1/2 cup of olive oil.  Season with salt and pepper.

Roasted tomato and grilled vegetables –   I had eggplant and zucchini but you could also use peppers.  Drizzle vegetable with olive oil and salt.  Roast tomato in oven for about an hour at 300.  Grill other vegetables about 5-7 minutes on each side.

Lasagna – For ricotta layer I combined 8 oz of low-fat ricotta and a few tablespoons of the pesto oil.  To sauce I added a couple of tablespoons of drained, chopped capers.  For some of the layers I combined the red sauce with alfredo sauce. I used about half a package of noodles.   Here’s how I did the layers: red sauce, noodles, ricotta, vegetables, alfredo sauce, mozzarella, vegetables, red sauce, noodles, ricotta, vegetable, red/alfredo combo, noodles, ricotta, roasted tomatoes, alfredo, noodles, red/alfredo combo, and ended with cheese.  Bake for about 30-45 minutes at 350.  To serve, drizzle with additional pesto oil.