Individual Lasagnas

• 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

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.
4. Whisk olive oil and salt together in a bowl.
5. 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.
6. Preheat oven to 375 degrees F.
7. To assemble the lasagnas:
8. Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce.
9. Lay a single layer of raw lasagna noodles over that.
10. Next scatter a mixture of the veggies over top, then an even layer of ricotta.
11. Repeat once more and top it all of with plenty of mozzarella.
12. Place lasagna on a baking sheet to catch any dripping cheese.
13. Bake for about 30 minutes or until bubbly and well browned on top.

tomatoes, garlic, oregano, sugar, salt, dashes red chili, black pepper, parsley, ricotta, salt, black pepper, olive oil, salt, zuchinni, summer, eggplant, lasagna noodles, mozzarella

Taken from www.foodnetwork.com/recipes/dave-lieberman/individual-lasagnas-recipe.html (may not work)