INGREDIENTS
1
Carrot, large
2
Italian eggplants
1 tsp
Thyme, dried
28 oz
Tomatoes, canned whole
1
Yellow onion
3
Zucchini, medium
1
Egg
28 oz
Tomato puree, canned
9 oz
No-boil or oven-ready lasagna noodles
1
Pepper, Freshly ground
1 tbsp
Salt
1
Salt and pepper
6 tbsp
Olive oil
4 oz
Goat cheese
1 lb
Mozzarella, fresh
4 tbsp
Parmesan cheese, grated
15 oz
Ricotta cheese
1/4 cup
White wine