Serves 10

Ingredients

3 eggplants, cut lengthwise into ¼-inch slices (about 3 pounds)
3 zucchini, cut lengthwise into ⅛-inch slices (about 1 ¼ pounds)
Cooking spray
1 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
2 red bell peppers, quartered and seeded
1 (15-ounce) container fat-free ricotta cheese
1 large egg
¾ cup grated Asiago or mozzarella cheese, divided
¼ cup minced fresh basil
¼ cup minced fresh parsley
9 lasagna noodles, divided
1 (26-ounce) jar tomato-basil spaghetti sauce, divided
¾ cup (3 ounces) shredded part-skim mozzarella cheese, divided
¼ cup pesto

Directions

Preheat grill.

Coat eggplants and zucchini with cooking spray. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Grill eggplant and zucchini 1 ½ minutes on each side or just until tender. Cool; combine in a large bowl.

Place bell peppers on grill, skin-side down; grill 3 minutes or until tender. Cut into (1-inch-wide) strips. Add bell peppers to eggplant mixture.

Combine ricotta cheese, egg, ½ cup Asiago cheese, basil, parsley, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper.

Cook the lasagna noodles according to package directions, omitting the salt and the fat.

Preheat oven to 375°F.

Spread ½ cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mixture; sprinkle with ¼ cup mozzarella cheese.

Arrange 3 noodles and 1 cup of spaghetti sauce over cheese; cover with the remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with ¼ cup mozzarella cheese. Cover with remaining 3 noodles.

Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining ¼ cup Asiago cheese and remaining ¼ cup mozzarella cheese.

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