Ingredients
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
Preparation
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. Place bell peppers on grill skin side down; grill 3 minutes until tender. Cut into1 inch wide strips. Add to eggplant mixture. Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining salt and pepper. Cook lasagne noodles according to package directions, omitting salt and fat. Preheat oven to 375 Spread 1/2 cup Spaghetti sauce in bottom of 13x9 pan coated with cooking spray. 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. Spoon 1 cup sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and then moz cheese. Bake at 375 for one hour. Let stand 15 minutes.
