Grilled Summer Vegetable Lasagna

Preheat oven to 400ºF. Place tomato slices on a lightly oiled parchment-lined sheet pan. Sprinkle with chopped garlic and half of the thyme leaves. Place in the oven for 25 minutes, or until the tomatoes have cooked down and are no longer very watery and the garlic is starting to brown. Reserve.

In a medium bowl, combine the ricotta, rosemary, grated garlic, remaining thyme and 8 oz. of the mozzarella. Season to taste with salt and pepper. Reserve.

Preheat a grill pan over high heat. Slice the yellow squash and zucchini into thin ribbons using a mandolin, vegetable peeler, or a chef’s knife. Toss with some of the vegetable oil, and salt and pepper to taste. Grill the squashes in batches about 1 minute per side. Reserve.

To assemble the lasagna, lightly oil the bottom of a 9” x 13” pan. Line the pan with ¼ of the zucchini and yellow squash. Top with 3 sheets of the lasagna noodles. Spread ⅓of the reserved ricotta mixture across the pan. Place ⅓ of the tomatoes over the ricotta. Repeat two more times. Top the tomatoes with one more layer of the remaining zucchini and yellow squash and sprinkle with the remaining mozzarella.*

Place in the oven and bake until heated through, about 20 minutes.