Grilled Vegetable Lasagna

Ingredients

• Salt and pepper - To taste
• Marinara sauce - 3 cups
• Fresh basil - 1/2 cup, chopped
• Parmesan cheese - 1 cup, grated
• Ricotta cheese - 2 cups
• Olive oil - 2 tablespoons
• Eggplant - 1 small, sliced lengthwise
• Red bell pepper - 1, sliced
• Yellow squash - 2 medium, sliced lengthwise
• Zucchini - 2 medium, sliced lengthwise
• Lasagna noodles - 12 sheets

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the sliced vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables for 3-4 minutes per side, or until they are tender and have grill marks.
4. Remove the grilled vegetables from the grill and set aside.
5. Cook the lasagna noodles according to the package instructions. Drain and set aside.
6. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and chopped basil. Season with salt and pepper.
7. Spread a thin layer of marinara sauce on the bottom of a baking dish.
8. Place a layer of lasagna noodles on top of the sauce.
9. Spread a layer of the ricotta cheese mixture over the noodles.
10. Arrange a layer of grilled vegetables on top of the cheese mixture.
11. Repeat the layers until all the ingredients are used, ending with a layer of marinara sauce and grated Parmesan cheese on top.
12. Cover the baking dish with foil and bake in a preheated oven at 375°F for 30 minutes.
13. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
14. Let the lasagna cool for a few minutes before serving.
15. Garnish with fresh basil leaves, if desired, and serve hot.