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Deeeelicious! Cut up individual portions of what was left and stacked them in the freezer. Julia reheated them while we were in Canada and said it was just as good as when it was just made. It's a great vegetarian dish where you won't miss the meat. I made homemade marinara sauce instead of using jarred spaghetti sauce, though. I also grilled some portobellos, sliced them, and added them to one of the layers.
3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds)
3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)
Cooking spray
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 red bell peppers, quartered and seeded
1 (15-ounce) container fat-free ricotta cheese
1 large egg
3/4 cup grated Asiago cheese, divided
1/4 cup minced fresh basil
1/4 cup minced fresh parsley
9 lasagna noodles, divided
1 (26-ounce) jar tomato-basil spaghetti sauce (such as Muir Glen), divided
3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup commercial pesto (such as Alessi)
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1st Keep
 Lainey
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