Roasted Vegetable Lasagna

INGREDIENTS

• 1 eggplant, sliced into thin rounds
• 1 cup part-skim ricotta cheese
• 1 teaspoon olive oil
• 1 tablespoon sugar
• 1 tablespoon minced fresh basil
• 1 yellow onion, minced
• 1/4 cup minced fresh basil
• 1 recipe tomato-basil sauce
• 1/3 cup shredded mozzarella cheese
• water, as needed
• 1/4 cup plus 3 tablespoons grated Parmesan cheese, divided
• 4 cloves garlic, minced
• 1 yellow squash, sliced into thin rounds
• 4 large eggs
• 1/2 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 4 cups flour
• pinches salt
• 6 Roma tomatoes
• 1 tablespoon extra-virgin olive oil
• pepper
• 1/4 teaspoon pepper
• salt
• 1/2 red bell pepper, seeded and diced
• 1/4 cup tomato paste
• 1 zucchini, sliced into thin rounds
• 1-1 1/2 cup water
• 1 teaspoon salt