Grilled Vegetable Lasagna

• 3 eggplants, cut lengthwise into 1/4 inch slices-about 3 lb
• 3 zucchini, cut lengthwise into 1/8 inch slices- about 1 1/4 lb
• 1 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 2 red peppers, quartered and seeded
• 15 ounces fat-free ricotta cheese
• 1 large egg
• 3/4 cup grated asiago cheese, divided
• 1/4 cup fresh basil, minced
• 1/4 cup fresh parsley, minced
• 9 lasagna noodles
• 26 ounces marinara sauce (homemade or jarred)
• 3/4 cup part-skim mozzarella cheese, shredded
• 1/4 cup pesto sauce (homemade or jarred)

1. Preheat grill.
2. 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.
3. 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.
4. Combine ricotta, egg, 1/2 c asiago, basil, parsley, remaining 1/2 t salt, and 1/2 t pepper.
5. Cook pasta according to pkg.
6. Preheat oven to 375u0b0F.
7. 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.
8. 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.
9. Bake at 375u0b0F for 1 hour. Let stand 15 minutes before serving.

eggplants, zucchini, salt, pepper, red peppers, ricotta cheese, egg, asiago cheese, fresh basil, fresh parsley, lasagna noodles, marinara sauce, mozzarella cheese, pesto sauce

Taken from www.food.com/recipe/grilled-vegetable-lasagna-241638 (may not work)