Vegetarian Lasagna

Ingredients

• 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 purée
• 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

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