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Vegan Grilled Garden Vegetable Lasagna With Puttanesca Sauce
Ingredients
- 4 red or yellow bell peppers (about ¾ pound)
- 4 large zucchini (1½ pounds), sliced on a diagonal about ¼-inch thick
- 1 large Italian eggplant (about 1 pound), sliced into ¼-inch-thick rounds
- 1 large onion (about ½ pound), sliced into ¼-inch-thick rounds
- ¼ cup extra-virgin olive oil, plus more for coating the grill pan
- 6 large fresh basil leaves, chopped
- 3 fresh thyme sprigs, leaves stripped from the stems and chopped
- 2 garlic cloves, minced
- 1 shallot, minced
- Kosher salt and freshly ground black pepper
- Herb Ricotta (recipe follows)
- 2 cups Basil Pesto (recipe follows)
- Puttanesca Sauce (recipe follows)
- 1 pound lasagna noodles, cooked in boiling salted water just until al dente, drained, and rinsed
- 10 ounces soy mozzarella, preferably Follow Your Heart Vegan Gourmet, shredded (4 cups)
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