Grilled Garden Vegetable Lasagna with Puttanesca Sauce

red or yellow bell peppe about 3/4 lbs

large zucchini (1 1/2 pounds), sliced on a diagonal about 1/4 inch thick

large Italian eggplant (about 1 pound), sliced into 1/4-inch-thick rounds

large onion (about 1/2 pound), sliced into 1/4-inch-thick rounds

extra-virgin olive oil plus more for coating pan

large fresh basil leaves chopped

fresh thyme sprigs leaves stripped from the stems and chopped

garlic minced

shallot minced

Puttanesca Sauce recipe linked above

Herb Ricotta recipe linked above

Vegan Basil Pesto recipe linked above

lasagna noodles cooked in boiling salted water just until al dente, drained, and rinsed

soy mozzarella preferably Follow Your Heart Vegan Gourmet, shredded (4 cups)