Grilled Vegetable Lasagna

Ingredients

• Lasagna noodles (9-12 sheets (depending on the dish size))
• Eggplant (1 medium, sliced)
• Red bell pepper (1, sliced)
• Yellow squash (1 medium, sliced)
• Zucchini (1 medium, sliced)
• Olive oil (3 tablespoons)
• Salt (to taste)
• Pepper (to taste)
• Ricotta cheese (15 oz)
• Parmesan cheese (1 cup, grated)
• Fresh basil (1/2 cup, chopped (plus extra for garnish))
• Marinara sauce (3 cups)

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the sliced eggplant, red bell pepper, yellow squash, and zucchini 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 nice grill marks. Remove the grilled vegetables from the grill and set aside.
4. While the vegetables are grilling, cook the lasagna noodles according to the package instructions. Drain and set aside.
5. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, and a pinch of salt and pepper. Mix until well combined.
6. Spread a thin layer of marinara sauce on the bottom of a large baking dish (9x13 inches works well).
7. Place a layer of lasagna noodles over the sauce, followed by a layer of the ricotta cheese mixture.
8. Arrange a layer of the grilled vegetables on top of the cheese mixture.
9. Repeat these layers until all ingredients are used, ending with a final layer of marinara sauce topped with a generous sprinkle of grated Parmesan cheese.
10. Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
12. Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil leaves, if desired, and serve hot.