Ingredients

For the sauce:
1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
2 teaspoons dried oregano
2 teaspoons sugar
Few pinches salt
Few dashes red chili flakes
10 grinds fresh black pepper
1 small bunch fresh parsley, leaves coarsely chopped

For the ricotta:
2 cups ricotta
Few pinches salt
About 20 grinds black pepper

For the veggies:
1/3 cup olive oil
Salt
1 large zuchinni, sliced into 1/8-inch thick rounds
1 large summer squash, sliced into 1/8-inch thick rounds
1 small eggplant, sliced into 1/8-inch thick rounds

1 package uncooked lasagna noodles
8 ounces shredded mozzarella

Instructions

Combine the sauce ingredients in a mixing bowl;
stir well and let sit 30 minutes at room temperature.

Mix the ricotta together with the salt and the pepper until evenly distributed.

Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with
the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
Preheat oven to 375 degrees F.

To assemble the lasagnas:

Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna
noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once
more and top it all of with plenty of mozzarella.

Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and
well browned on top.