Vegetarian Lasagna

• For the sauce
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 large carrot, diced
• 1/4 cup white wine
• 28 ounces canned whole tomatoes
• 28 ounces canned tomato puree
• 1 teaspoon dried thyme
• 1 tablespoon salt
• Freshly ground pepper
• For the lasagna
• 4 to 6 tablespoons olive oil
• 3 to 4 medium zucchini, sliced 1/3 inch thick (they'll shrink when cooked)
• 2 Italian eggplants, sliced 1/3 inch thick
• 1 egg
• 15 ounces ricotta cheese
• 9 ounces no-boil or oven-ready lasagna noodles
• 4 ounces goat cheese (I love the Vermont Creamery brand)
• 1 pound fresh mozzarella, sliced (you should have enough slices to cover the whole top of the lasagna)
• 4 tablespoons grated Parmesan cheese
• Salt and pepper

1. To make the sauce: Heat the olive oil in a Dutch oven on medium-high heat. When the oil is shimmering, add onions and carrots. Sautee for 2 to 3 minutes, until the vegetables are beginning to soften.
2. Add the white wine and deglaze the pan. Stir the liquid and wait for it to reduce by half. Next, add the tomatoes, the tomato puree, and the thyme. Bring the mixture to a boil, then reduce to a simmer, cover partially, and cook while you prepare the other ingredients.
3. After about 20 minutes, the vegetables should be soft enough to puree with a handheld immersion blender. If you don't have one, break up the whole tomatoes using a wooden spoon. Taste again for seasoning -- it should taste a little on the salty side, but this will work to flavor the noodles.
4. To make the vegetables: Preheat your grill (or grill pan) to medium-high heat. Rub olive oil into the sliced vegetables, and season with salt and pepper. Grill the vegetables for a few minutes on each side, until the grill lines are pronounced. Transfer the vegetables to a plate, and turn off the grill (or grill pan).
5. To assemble the lasagna: Preheat the oven to 350u0b0 F. In a medium bowl, crack the egg into the ricotta, season with 1 1/2 teaspoons salt, and mix well. Set aside. Then, set up your lasagna assembly station. You should have at the ready: tomato sauce, noodles, vegetables, and goat cheese.
6. In a large casserole dish, start your layering. Start with the tomato sauce, spreading enough to cover the bottom of the dish (about 1/2 cup). Next, layer your noodles, overlapping them slightly. (My pan usually fits 4 noodles across.) Spread 1/3 of your ricotta mixture over the noodles.
7. Top with a layer of zucchini (you're aiming for 2 total layers of zucchini). Crumble half the goat cheese on top of the zucchini. Add more sauce to cover the vegetables and cheese.
8. Repeat with the noodles and ricotta, and then layer your eggplant (you only need one layer of eggplant, so feel free to use it all). Cover the eggplant with sauce, and repeat the next layer: noodles, ricotta, zucchini. Crumble the remaining half of the goat cheese on top of your zucchini. Add more sauce to cover the vegetables and cheese, then top with a final layer of noodles, and cover with the remaining sauce.
9. Add the mozzarella slices and sprinkle the Parmesan. If you'd like, drizzle a little olive oil over the whole lasagna, and season once more with salt and pepper.
10. Cover with foil, and bake in the oven, covered, for 30 minutes. Remove the foil and bake for another 30 minutes. If the mozzarella isn't fully melted at this point, turn on the broiler. Watch the lasgna carefully so that it doesn't burn.
11. Most importantly, rest your lasagna for 5 minutes before slicing so that the pieces stay intact. Serve and enjoy!

olive oil, yellow onion, carrot, white wine, tomatoes, tomato puruee, thyme, salt, freshly ground pepper, lasagna, olive oil, zucchini, italian eggplants, egg, ricotta cheese, boil, goat cheese, mozzarella, parmesan cheese, salt

Taken from food52.com/recipes/27789-vegetarian-lasagna (may not work)