Wash veggies and cut into large slices. Brush the veggies and chicken with olive oil and grill until chicken is almost done and veggies are crisp-tender.
Preheat oven to 350.
In a medium bowl, mix together ricotta, egg, parsley, garlic and romano cheese.
Cover bottom of 13x9 lazagna pan with about 1 cup of sauce, add pasta, spoon cheese mixture over pasta (kind of mix it in a tiny bit- I sort of poke it down between the pasta a little), top with veggies and chicken. Top with remaining sauce (shake it a litlle so the sauce runs down between everything), cover with foil and bake for 30 minutes.
Remove foil, spread mozzarella over top and bake for 15 minutes more or until cheese is bubbly and starting to brown.