Individual Lasagnas

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