It is summer in Iowa so I thought, why not use the grill to bake lasagna? It was a great idea and another tasty way to use up that fresh produce from the garden! Don't worry, the oven will work great in the cooler seasons too!
In a disposable 9x13 foil pan place oil and liberally coat bottom and sides of pan. Put in vegetables, keeping sliced zucchini separate off to one side. Drizzle with olive oil, salt & pepper, and italian seasoning. Toss to coat. Place in grill or oven at 350 to 400 degrees for 30-40 minutes, stirring occasionally.
Meanwhile, in medium dutch oven brown chicken breast and cook until no longer pink. Remove from pan to cool. Prepare pasta according to package directions.
In food processor, place cheese layer ingredients and pulse until smooth and well combined. Refrigerate until assembly.
In the dutch oven you cooke the chicken, (do not wash in between) place crushed tomatoes, oregano, and any accumulated chicken juices and simmer.
Once veggies on grill are soft and starting to brown, remove sliced zucchini to a medium bowl. Remove the skins from the cloves of garlic and transfer the rest of the veggies and garlic to your clean food processor. Add the fresh basil leaves and pulse until pureed. Add puree to the crushed tomatoes and stir to combine. Remove from heat.
Chop cooked chicken and toss with sliced zucchini.
Prepare your workspace to assemble the casserole. Using roasting pan (from the veggies) Put enough marinara sauce to cover the bottom. Then layer: Pasta, cheese layer, meat layer, 1 cup mozzarella, sauce, pasta, sauce, 1 cup mozzarella, & 3 tablespoons parmesan.
Bake in the grill or oven uncovered 35 - 40 minutes on 375 degrees or until casserole is bubbling and cheese is starting to brown on top.