Individual Lasagnas

Deselect All

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