Grilled Vegetable Lasagna

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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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