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1
Place the eggplant, squash, and zucchini on a baking tray and brush them on both sides with some of the olive oil.
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2
Lightly season them with salt and pepper.
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3
Set up a barbecue grill and preheat it to medium.
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4
Grill the eggplant until just soft, 2 1/2 to 4 minutes per side.
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5
Transfer the grilled eggplant to a wire rack to cool.
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6
Leave the grill burning.
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7
Grill the squash and zucchini until just soft, about 2 minutes per side.
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8
Transfer the grilled squash and zucchini to the wire rack with the eggplant to cool.
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9
Leave the grill burning.
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10
Place the bell peppers on the grill and cook, turning frequently, until the skin is just charred black, about 10 minutes.
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11
Transfer the bell peppers to a paper bag, close it tightly, and let the peppers steam for about 5 minutes.
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12
Remove the peppers from the bag and, when they are cool enough to handle, pull off the charred skin.
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13
Discard the skin, seeds, and stems and cut the roasted peppers into long, 1-inch-wide strips.
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14
Bring a large pot of salted water to a boil over high heat.
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15
Add the lasagna noodles and cook according to the package directions until just tender.
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16
Do not undercook the lasagna noodles because they will not continue to cook in the oven.
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17
Drain the noodles well and lay them out flat on a clean dish towel (not terry cloth) so they do not stick together.
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18
Place 3/4 cup of the Parmesan cheese and the ricotta cheese, eggs, basil, and parsley in a small bowl.
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19
Add 1/2 teaspoon each of salt and pepper and stir well to combine.
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20
Position a rack in the center of the oven and preheat the oven to 375F.
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21
Brush a 9 by 13inch baking pan lightly with 1/4 to 1/2 cup of the marinara sauce.
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22
Arrange one fourth of the lasagna noodles in a single layer over the marinara sauce, trimming them to fit if necessary.
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23
Arrange half of the eggplant slices over the noodles.
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24
Spread half of the ricotta mixture evenly over the eggplant and sprinkle a third of the mozzarella on top.
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25
Arrange a third of the remaining lasagna noodles over the mozzarella.
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26
Spread about 1/2 to 3/4 cup of the marinara sauce over the pasta (the lasagna will hold together better and be easier to serve if you use thin layers of marinara sauce).
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27
Cover the sauce with a layer each of the squash, zucchini, and red peppers, using them all up.
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28
Spread the remaining ricotta mixture over the vegetables and top this with half of the remaining mozzarella.
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29
Arrange half of the remaining lasagna noodles over the mozzarella and cover them with the remaining eggplant.
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30
Brush the eggplant with the pesto and sprinkle the remaining mozzarella on top.
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31
Arrange the remaining lasagna noodles over the mozzarella.
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32
Spread about 1 cup of the marinara sauce over the noodles so they are completely covered and sprinkle the remaining 1/2 cup of Parmesan cheese on top.
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33
Bake the lasagna until it is hot and bubbly, about 1 hour.
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34
Remove the pan from the oven and let the lasagna rest for at least 15 minutes before cutting it.
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35
Heat the remaining marinara sauce (about 2 cups) in a small saucepan over medium heat.
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36
Slice the lasagna and serve it while still hot, with the remaining marinara sauce on the side.
