Grilled Vegetable Lasagna

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 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)

Recipe

• 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.