Preheat the grill to moderately hot.
Spray cooking spray over the sliced eggplant and zucchini and sprinkle half the salt and pepper on them.
Grill them for about 90 seconds on each side then let them cool.
Grill the bell peppers skin side down until soft.
This should take about 3 minutes.
Cut the bell pepper into 1 inch strips and combine it with the zucchini and eggplant strips.
Mix together the ricotta, egg, basil, parsley, ½ cup of the Asiago cheese and the rest of the salt and black pepper. Cook the lasagna noodles following the instructions on the packet, leaving out the salt and fat.
If you are using no-boil noodles you can leave this step out.
Preheat the oven to 375 degrees F.
Spread half a cup of the spaghetti sauce over the bottom of a greased 9 x 13 inch baking pan. Put 3 of the noodles on top of the sauce, then half the grilled vegetables on top of that.
Spread half the ricotta mixture on top, followed by ¼ cup of mozzarella.
Put 3 more noodles on top of that, then a cup of spaghetti sauce. Add the remaining grilled vegetables, the remaining ricotta mixture and finish with the pesto.
Sprinkle ¼ cup mozzarella on top, then the final 3 lasagna noodles.
Spoon a cup of spaghetti sauce on top then add the rest of the mozzarella and Asiago cheeses.
Bake the grilled vegetable lasagna for an hour and let it stand for 15 minutes before serving.