Amy's Hidden Vegetable Lasagna Extreme

I made up this recipe last night because I was sick of salad and searching for a tasty way to eat all of the wonderful fall veggies I'd just bought. Try it. I think you'll really like it!

Amy's Hidden Vegetable Lasagna Extreme

* Use a large lasagna pan because this makes a LOT!
Total Prep Time: About an hour, plus or minus
Cooking Time: 40 minutes for the lasagna, all day for the sauce.

Justin's Pasta Sauce
You can make this ahead of time. You can even freeze it and thaw it as needed. If you're making this last minute, try to cook the sauce for at least one hour so the flavors begin to mesh.

Put the following ingredients in a crockpot (you can cook them on a stove, too, but you have to be more careful about stirring so it doesn't burn):

3 cans of tomato puree
2 cans of diced tomatoes
2 red, green and yellow bell peppers
1 onion (white or yellow)
A pinch of pepper
1T basil
1/2 pound of lean Italian sausage, browned and drained. We found some called Polidori that's awesome. I think it's only sold in Colorado, though.
Cook on medium for several hours.

While that's cooking you can make:

The Lasagna:
Prepare enough whole grain whole wheat lasagna noodles to line the bottom of your pan.
Prepare 1 Spaghetti Squash (remove seeds, cut in half, steam till soft or bake till soft, then scrape squash from the rind)
1 Eggplant cut into round pieces
1 Zucchini cut into round pieces
Black pepper to taste
Pepperoni (1 package of large, round pepperoni slices)
12 ounce package of Part-Skim Mozzarella Cheese, grated

The Ricotta Filling:
1 - 12 ounce container of part-skim Ricotta Cheese (can use skim milk cottage cheese, too)
A small handful of grated Mozzarella Cheese
A couple pinches of good, grated Parmigiano Cheese (NOT the powdered junk in the can!)
1 T basil
A Pinch of Pepper
2 Eggs

Beat the eggs until combined. Add the other ingredients and stir until mixed. Refrigerate until you're ready to assemble the lasagna.

Assemble in this order (or however you please):

Spray the bottom of your pan with cooking spray or use a little oil or line it with parchment paper so the food doesn't stick.

Lasagna Noodles
Pasta Sauce
Small dollups of Ricotta Cheese spread over the sauce
Eggplant rounds, grilled until golden brown (Don't use oil, just throw them on the grill. You can probably skip this step if you'd like.)
Pepperoni Slices
Pasta Sauce
Mozzarella Cheese
Pasta Sauce
Zucchini Slices
Ricotta Cheese Mixture
Any Leftover Pepperoni
Pasta Sauce
Spaghetti Squash
Pasta Sauce
Mozzarella Cheese
Parmigiano Cheese

Bake at 350 degrees for about 40 minutes or until the cheese is golden brown. Serve with a mixed greens salad. Freeze leftovers for future meals.

This recipe appears to have a lot of cheese in it, but since it makes a LOT of lasagna, per serving there isn't a huge amount of cheese. And, of course, you can always reduce the amount of cheese used.