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very easy
Prep Time
30 mins
Total Time
45 mins
6 to 8


6 units
Dry, oven-ready lasagna noodles
3 cups
marinara-style sauce, homemade or store-bought
750 ml
Grilled vegetables
3 tbsp.
olive oil
45 ml
large eggplant, sliced lengthwise
zucchinis, sliced lengthwise
large red or white onion, sliced
Salt and pepper
2 cups
container ricotta
500 ml or 1 450-g
Zest from 1/2 a lemon
3 tbsp.
parsley, chopped
45 ml
3 tbsp.
basil, chopped
45 ml
green onions, chopped
Salt and pepper
large tomatoes, sliced
1/2 cup
parmesan, grated
125 ml
ball fresh mozzarella, shredded
Chopped basil, to taste


Step 1
Grilled vegetables: Preheat the BBQ to medium-high heat. Toss the vegetables in the oil, and season with salt and pepper. Grill vegetables on all sides. Set aside in a bowl.
Step 2
Ricotta: Combine all the ingredients in a bowl. Season and stir well. Set aside.
Step 3
Lasagna: Preheat the oven to 230°C (450°F). Assemble the lasagna: Start by spreading a thin layer of marinara sauce on the bottom of a 9 in. x 13 in. (23 cm x 33 cm) rectangular baking dish. Cover with lasagna noodles. Top the noodles with the ricotta mixture and overlap with half of the grilled vegetables. Spread another layer of marinara sauce over top. Cover with the remaining lasagna noodles, marinara sauce, and grilled vegetables. Garnish with tomato slices and sprinkle with parmesan cheese. Bake in the oven for approximately 30 minutes, or until mixture bubbles and top is golden. Remove from the oven and garnish with fresh mozzarella and basil.