Craving Italian food and not sure what to prepared because of health conditions, have you thought of grilled vegetable lasagna?

Grilled Vegetable Lasagna is so easy to prepare and it is certainly a crowd pleaser. It is also healthier than traditional lasagna for people with diabetes. Instead of using traditional lasagna noodles, this recipe uses grilled zucchini, squash and eggplant instead.  Using this grilled vegetables instead of noodles gives the dish an extra tasty flavor profile and makes the dish both gluten-free and diabetes friendly.

This recipe is not only tasty, it is easy to prepare.  All you need to do is to grill vegetables instead of cooking pasta and assemble the lasagna as you would prepare a traditional lasagna.  The photo shows how tasty and mouth-watering this recipe is.  You can serve this grilled vegetable lasagna for family dinner, a church potluck or even a dinner party.  It is a crowd pleaser for sure and the dish will serve ten people so if you are using it for family dinner, you can easily have planned leftovers for another meal during the week or freeze for another time in the future.  Or share it with a friend who might be too busy to unwell to cook.

Pair this recipe with a nice tossed salad and you are ready to go!

For other delicious diabetes-friendly, dietitian approved recipes, take a look at these popular recipes:

Grilled Vegetable Lasagna

Course: Main Dish
Cuisine: Gluten Free, Italian
Keyword: Fiber
Cooking Method: Oven, Stove Top
Condition: Cancer, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free, PCOS
Servings: 10 servings

Ingredients

  • 3 zucchini
  • 3 yellow squash
  • 2 eggplant
  • 5 cups tomato cherry
  • 1 onion sweet, medium
  • 4 cloves garlic minced
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup vegetable broth
  • 2 pounds beef ground or ground turkey
  • 1 Tbsp Italian seasoning
  • 1 15 oz ricotta skim
  • 2 egg
  • 10 oz mozzarella cheese fresh

Instructions

  • Slice the zucchini, squash, and eggplant lengthwise into thin slices. Place in a single layer onto baking sheets and sprinkle with salt. Let sit for 10 minutes. This will help draw out excess moisture. Blot with a paper towel.
  • Heat grill to medium-high heat. Grill zucchini/squash/eggplant until softened and browned. Remove to a pan lined with paper towels to remove any additional moisture. Set aside.
  • Preheat oven to 425°F. Toss tomatoes, onion, and garlic in olive oil in a bowl. Sprinkle with salt and pepper. Spread onto a baking sheet and roast until soft (about 20 minutes). Let cool and transfer to a blender. Add broth and blend until smooth. Set aside.
  • In a large skillet over medium high heat, cook the ground beef until browned. Stir in tomato sauce and Italian seasoning.
  • Add ricotta and eggs to a small bowl and stir until well combined. Shred mozzarella into a separate bowl.
  • Spread about 1/4 of the sauce mixture on the bottom of a 13x9 pan. Spread zucchini into an even layer. Next, spread 1/3 of the ricotta mixture onto the zucchini, another 1/4 of the tomato sauce, and top with yellow squash. Spread 1/3 of the ricotta over the yellow squash, 1/4 of the tomato sauce, and top with eggplant. Spread remaining sauce over the eggplant. Dot with the remaining ricotta, and then finish with a layer of shredded mozzarella.
  • Reduce heat of oven to 375°F. Bake lasagna until cheese is melted and sides are bubbling. Remove from oven and serve as desired. If using for meal prep, let cool completely before cutting into 10 pieces (the cooler the lasagna, the easier it will cut, and the less mess it will make when putting into containers!).

Nutrition

Carbohydrates: 15g | Protein: 26g | Fat: 27g | Sodium: 478mg | Potassium: 985mg | Fiber: 5g

Please note:

Nutrition info is approximate and may contain errors.

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