vegetarian lasagna

I have eaten and made lasagna since I was a small child - comfort food at its best and always a hit with dinner guests
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First I made a tomato sauce using 6 vine ripened tomatoes which are really just medium size beefsteaks,1 package of fresh basil, dried oregano and salt.  I simmered this mixture until the tomatoes were soft and the flavors had blended well - turned the heat off but kept covered until room temperature (the sauce keeps cooking while it is cooling).

I found 4 beautiful medium size globe eggplant so peeled and sliced them around 1/2 inch slices - put them on a baking sheet sprayed with cooking spray - brushed the eggplant with Annie's dipping oil (which is olive oil, balsamic vinegar and herbs) then baked in a hot (400) oven until soft flipping the eggplant slices once - then set those slices aside until ready to assemble.

We have in this area Amaltheia Goat Cheese which is a local sustainable delicious cheese made right here in the Gallatin Valley so I used 16 oz low fat ricotta cheese and 4 oz Amaltheia goat ricotta - added 1 package of basil, a couple tsp homemade basil pesto (homemade pesto frozen from the summers' bounty), about 1 lb of sauted spinach (delicious sweet spinach locally grown from Gallatin Valley Botannical), 2 eggs and some lemon pepper - processed in my handy Cuisinart until very smooth and creamy.  Set aside.

Next I sauteed one large yellow bell, one large orange bell and about 20 small baby multicolored bell peppers in Annie's dipping sauce (not too much) until the peppers are very soft and flavorful - you can add salt to taste
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Now we are ready to assemble!!!!

Prepare a glass baking dish (I love cooking in glass baking dishes) 10x15 with cooking spray - spread the tomato sauce on the bottom of the dish to completely cover - maybe 1/2 inch - place lasagna noodles to cover the sauce - add a little more sauce to cover the noodles - layer the eggplant slices on top of the noodles/sauce then the peppers on top of that - sprinkle grated cheese over the top - I used a lowfat mozzarella but possiblilites here are endless!!! - then spread the ricotta cheese mixture evenly over all - spoon  enough sauce to cover the ricotta mixture then another layer of lasagna noodles, a little more  sauce and bake for about 30 minutes -  take out of oven - sprinkle a thin layer of  grated cheese on top of the noodles - put back in the oven for another 30-40 minutes or until very hot in the middle and bubbling on the edges -  serve immediately when hot with parmesan cheese on the side - very delicious.  Should serve up to 15 guests.