Veggie Lasagne

• 3ea eggplants & zuchinni cut lengthwise into 1/4" slices
• Cooking Spray
• 1 t. salt divided
• 3/4 t. ground pepper
• 2 red bell peppers, quartered and seeded
• 1 (15oz) container fat free ricotta cheese
• 1 large egg
• 3/4 cup grated asiago cheese
• 1/4 cup each minced fresh basil and parsley
• 9 lasagne noodles
• 1 jar tomatoe,basil spaghetti sauce divided
• 3/4 Cup shredded mozzarella cheese
• 1/4 cup prepared pesto

1. Preheat grill. Coat eggplant and zuchinni with cooking spray. Sprinkle with 1/2 t of salt and 1/4 black pepper. Grill 1-1/2 minutes on each side until tender. cool;combine in large bowl.
2. Place bell peppers on grill skin side down; grill 3 minutes until tender. Cut into1 inch wide strips. Add to eggplant mixture.
3. Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining salt and pepper.
4. Cook lasagne noodles according to package directions, omitting salt and fat.
5. Preheat oven to 375
6. Spread 1/2 cup Spaghetti sauce in bottom of 13x9 pan coated with cooking spray.
7. Arrange 3 noodles over sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mix, sprinkle with 1/4 c mozzarella cheese. Arrange 3 noodles and 1 cup of sauce over cheese;cover with remaining ricotta mix. Spread pesto over ricotta; sprinkle with 1/4 cup moz. cheese. Cover with remaing noodles.
8. Spoon 1 cup sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and then moz cheese.
9. Bake at 375 for one hour. Let stand 15 minutes.

eggplants, spray, salt, ground pepper, red bell peppers, ricotta cheese, egg, cheese, fresh basil, noodles, mozzarella cheese, pesto

Taken from www.epicurious.com/recipes/member/views/veggie-lasagne-1211612 (may not work)