Preheat oven to 350.

Lay eggplant slices in a single layer on a wire rack set on a baking sheet. Sprinkle both sides lightly with salt and let stand for at least 1 hour to allow juices to drain.

Heat a grill or griddle pan over medium-high heat. Rinse eggplant under cold water and pat dry. Brush both sides of eggplant, zucchini, and squash slices with 6 to 8 tablespoons olive oil and place on grill until soft and lightly browned on one side, 6 to 8 minutes.

Combine breadcrumbs, garlic, vinegar, pine nuts, basil, oregano, crushed red pepper, and 1 teaspoon salt. Add remaining 2 tablespoons olive oil and mix well. Set aside.

In a small saucepan over medium-low heat, warm marinara sauce.

Place 1 cooked eggplant slice on a clean work surface. Top with 1 to 2 slices mozzarella, add 1 slice cooked zucchini, top with pieces of goat cheese, cover with cooked yellow squash, top with pieces of goat cheese, and add a final layer of eggplant. Repeat with remaining vegetable slices and cheeses. Transfer to a 9- by 13-inch casserole dish or roasting pan. Top lasagna with breadcrumb mixture and drizzle with olive oil. Bake until heated through and cheese is melted, about 20 minutes. Pour enough marinara sauce to cover bottom of a large serving platter. Arrange slices of lasagna on top of sauce, and top with remaining sauce. Serve warm, garnished with additional basil and parmesan.

Marinara Sauce Makes about 2 quarts

1/4 cup olive oil 1/4 cup chopped pancetta or bacon 1 medium onion, finely chopped 6 cloves garlic, minced Two 35-ounce cans whole Italian plum tomatoes, with juices 1/4 teaspoon dried oregano 3/4 teaspoon salt 1/2 teaspoon crushed red pepper 1/4 cup chopped fresh basil leaves

In a large saucepan or Dutch oven, heat olive oil over medium heat and, when hot, add pancetta and cook until golden brown and slightly crispy, about 3 minutes. Increase heat to medium-high and add onion and cook until softened and beginning to caramelize, about 6 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Crush tomatoes with your hands and add along with their juices; stir to combine. Add oregano, salt, and crushed red pepper, reduce heat to a simmer, and cook for 30 to 40 minutes, or until sauce is slightly thickened. Add basil, stir to combine, and let sit for 5 minutes before serving.