BBQ’d Lasagna

•4 red bell peppers, halved and seeds and ribs removed.
•2 eggplants cut in 1 inch slices
•2 red onions, cut in 1 inch slices
•2 jars quality spaghetti sauce, warmed in a pan
•2 lbs fontina cheese, grated
•Olive oil
•6 whole sheets fresh pasta, 8x8 inches, barley dipped in a roasting pan of hot water to soften or pre boiled lasagna noodles from a box

BBQ the olive oil brushed vegetables on indirect heat on your Weber charcoal grill with smoking chips until done. Assemble on a large sheet pan starting with a large spoonful of sauce, pasta, eggplant, cheese, pasta, sauce, onion, cheese, pasta, sauce, peppers, cheese, etc. until you arrive to the top and spread more sauce then cheese, cover with foil and bake in 350 degree oven until done and cheese is melted, but not burned.