Grilled Vegetable Lasagna With Ricotta Tomato Sauce

Ingredients

• 2 tbsp. olive oil
• 1 large yellow onion, finely chopped (8 oz)
• 6 cloves garlic, finely chopped
• 5 large sprigs fresh thyme
• 2 bay leaves
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 2 c. dry white wine
• 3 1/2 lb. ripe plum tomatoes, cut into 1/2-in. pieces (about 13)
• Kosher salt and pepper
• 1 c. whole-milk ricotta cheese
• 3/4 c. fresh basil, coarsely chopped
• 1 medium eggplant (about 11/4 lbs), sliced lengthwise into 1/4-in.-thick slabs
• Kosher salt and pepper
• 3 tbsp. balsamic vinegar
• 3 tbsp. olive oil
• 3 medium zucchini (about 11/4 lbs), sliced lengthwise into 1/4-in.-thick slabs
• 2 red peppers, seeded and quartered
• 12 dried lasagna noodles (about 12 oz; not no-boil)
• 1 lb. whole-milk mozzarella, coarsely grated (about 4 cups)

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