Ingredients

• 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
• 2 cups ricotta
• Few pinches salt
• About 20 grinds black pepper
• 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

1. Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
2. Mix the ricotta together with the salt and the pepper until evenly distributed.
3. 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.
4. Preheat oven to 375 degrees F.
5. To assemble the lasagnas:
6. 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.
7. Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.