Grilled Vegetable Lasagna

From Cooking Light. To speed preparation, use no boil noodles; the baking time remains the same. I would probably grill some sweet onions to add to the mix.

• Ready In: 2 hrs 15 mins
• Serves: 10

Ingredients

• 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)

Directions

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 375°F.
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 375°F for 1 hour. Let stand 15 minutes before serving.