📖 Instructions

1. Prepare the Grill: Preheat your grill to medium heat. Clean the grates thoroughly to prevent sticking. A clean grill is a happy grill, trust me!
2. Slice the Vegetables: Using a mandoline or a very sharp knife, slice the zucchini lengthwise into 1/8-inch thick slices. This ensures they cook evenly and become tender on the grill. You want them thin enough to be flexible but not so thin they fall apart. Repeat with the yellow squash.
3. Salt the Zucchini: Lay the zucchini and yellow squash slices on a baking sheet lined with paper towels. Sprinkle generously with salt. Let them sit for about 20-30 minutes. This process, known as 'sweating,' draws out excess moisture, which is crucial for preventing a soggy lasagna. After 30 minutes, pat the slices dry with more paper towels.
4. Prepare the Remaining Vegetables: Slice the bell peppers into quarters and remove the seeds. Halve the red onion and lightly brush all the vegetables with olive oil. This helps them grill nicely and prevents them from drying out. Remember, a little olive oil goes a long way!
5. Grill the Vegetables: Place the zucchini, yellow squash, bell peppers, and red onion on the preheated grill. Grill for about 2-3 minutes per side, or until they are tender and have nice grill marks. Keep a close eye on them to prevent burning. Slight charring is good, but burnt is not!
6. Cool and Chop: Remove the grilled vegetables from the grill and let them cool slightly. Once cool enough to handle, chop the bell peppers and red onion into bite-sized pieces. Set aside.
7. Prepare the Ricotta Mixture: In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, eggs, chopped fresh basil, salt, and black pepper. Mix well until everything is evenly combined. Taste and adjust seasonings as needed. A pinch of nutmeg can also add a lovely warmth to the ricotta mixture.
8. Make the Tomato Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasonings as needed. A little sugar can help balance the acidity of the tomatoes.
9. Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures the lasagna cooks evenly.
10. Assemble the Lasagna: Lightly grease the bottom of a 9x13 inch baking dish. Spread a thin layer of tomato sauce over the bottom of the dish. Arrange a layer of zucchini slices over the sauce, overlapping slightly if necessary. Spread half of the ricotta mixture over the zucchini. Sprinkle with half of the chopped grilled bell peppers and red onion. Repeat the layers: tomato sauce, yellow squash, the remaining ricotta mixture, and the remaining grilled bell peppers and red onion. Top with a final layer of zucchini slices and spread the remaining tomato sauce evenly over the top. Sprinkle generously with the shredded mozzarella cheese and the remaining grated Parmesan cheese.
11. Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The internal temperature should reach 165°F (74°C).
12. Rest and Serve: Remove the lasagna from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut. Garnish with fresh basil leaves, if desired. Enjoy!