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Grilled Garden Vegetable Lasagna With Puttanesca Sauce

Ingredients

• 2 cups Basil Pesto or No-Oil Pesto
• 1/4 cup water or vegetable broth*
• 6 large fresh basil leaves, chopped
• 4 red or yellow bell peppers
• 4 large zucchini, sliced on a diagonal about 1/4-inch thick
• 3 fresh thyme sprigs, leaves stripped from the stems and chopped
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 large Italian eggplant, sliced into 1/4-inch thick rounds
• 1 large onion, sliced into 1/4-inch thick rounds
• 10 ounces soy mozzarella, shredded (optional)**
• 1 pound lasagna noodles, cooked in boiling salted water just until al dente, drained, and rinsed
• Herb Ricotta (recipe under Nut Cheeses)
• Puttanesca Sauce (recipe under Sauces)
• Kosher salt (optional) and freshly ground black pepper

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