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We're lucky enough to be able to get warm season vegetables year-round at Good Foods Market & Café, which are such a treat in the wintertime. This vegetable lasagna is light on the starch, with just two layers of noodles and five layers of vegetables. Everyone will love vegetables when they're prepared this way-grilled, then layered with sauce and cheese, then baked together, allowing their flavors to meld and form a cohesive dish. If you're cooking for a small crowd, break this down into two smaller dishes or even assemble it in loaf pans so that future servings can be frozen for later on down the road.

1 large eggplant, cut into ¼ inch slices
1 large fennel bulb, cut into thin slices
2 red, yellow, or orange bell peppers, cut into 1 inch strips
2 medium zucchini, cut lengthwise into ¼ inch slices
2 small yellow squash, cut lengthwise into ¼ inch slices
Olive oil, for brushing vegetables
Salt and pepper, to taste
1 jar (26 oz) tomato sauce
6 lasagna noodles, cooked
1 ½ cups skim mozzarella
¾ cup grated Parmesan
1 cup panko bread crumbs
1 tbsp Italian seasoning

Drizzle or lightly brush all the vegetables with olive oil and season with salt and pepper. Using a grill pan over medium to medium high heat, grill the vegetables until soft and nicely browned, about 3-4 minutes per side. Set aside.

In a large baking dish, spread a thin layer o f tomato sauce and layer 3 lasagna noodles over top. Layer with eggplant and fennel, followed by more sauce and ¾ cup of the mozzarella cheese and ¼ cup Parmesan cheese. Top with the other 3 noodles, then layer on the squash and bell peppers. Top with sauce, the remaining mozzarella, and another ¼ cup of Parmesan. Finish with a layer of zucchini and additional sauce. In a small bowl, combine the last ¼ cup of Parmesan with the bread crumbs and Italian seasoning. Sprinkle this mixture over the top of the entire dish and bake at 375 degrees until bubbly and browned, about 35 minutes.