3cups/24 oz. tomato sauce or 123.8 oz. jar prepared low-sodium tomato sauce
4oz.finely grated Parmigiano
Preheat oven to 400ºF. Place the eggplant on a large baking sheet. Brush with vegetable oil and sprinkle with salt and pepper. Place the zucchini on a large baking sheet and do the same.
Place the radicchio on a baking sheet and toss with a small amount of vegetable oil, salt and pepper. Place vegetables in the oven and cook until softened and brown (20- 30 minutes), flipping halfway through cooking.
Meanwhile, bring a large pot of salted water to a boil. Cook the lasagna according to package directions. Drain on a damp towel to prevent sticking. Reserve.
Stir together the ricotta, garlic, thyme, and basil. Season with salt and pepper. Reserve.
To assemble the lasagna, place 1/3 of the lasagna across the bottom of a 9”x13” baking pan. Top with half of the ricotta mixture. Strew half of the vegetables over the ricotta. Repeat to create another layer. Top with the remaining third lasagna. Pour the tomato sauce over the noodles and sprinkle with cheese.*
Bake for 30 minutes or until heated through.
*Lasagna can be refrigerated or frozen at this stage. Wrap well in plastic wrap.