Veggie Lasagne

1. 1

   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.

2. 2

   Place bell peppers on grill skin side down; grill 3 minutes until tender. Cut into1 inch wide strips. Add to eggplant mixture.

3. 3

   Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining salt and pepper.

4. 4

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

5. 5

   Preheat oven to 375

6. 6

   Spread 1/2 cup Spaghetti sauce in bottom of 13x9 pan coated with cooking spray.

7. 7

   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.

8. 8

   Spoon 1 cup sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and then moz cheese.

9. 9

   Bake at 375 for one hour. Let stand 15 minutes.

No additional tips available.