Meat-less, Pasta-less Deliciousness

Most of you who know me know that a) I don't eat meat, b) I overdosed on pasta in high school, so I seldom eat it, and c) I love to cook!  A few years ago, I hosted a Rosh Hashanah dinner at my apartment and decided to search for a vegetarian main course that everyone could enjoy.  I stumbled upon a healthy recipe from the Food Network for "Vegetable Lasagna Casserole".  I've made it once or twice since then and it's always a crowd pleaser.  Last week a co-worker was looking for a recipe to make and I immediately thought of this favorite of mine.  Tonight, since it's been awhile, I decided to make it for dinner as well.  Here is the recipe if you are ever in need of a good lasagna:

Ingredients:

• 2 small zucchini
• 2 small summer squash
• Kosher salt
• 2 red bell peppers
• 7 ounces ow fat goat cheese
• 1/3 cup Kalamata olives
• 2 teaspoons fresh Thyme
• 1/4 teaspoon red pepper flakes
• 1 jar tomato sauce (I used tomato basil)
• 1/4 cup grated Parmesan 

Preparation:
Slice zucchini and yellow squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside.

Roast the peppers over a gas flame or broil on a sheet pan until completely charred, about 8 minutes. Put the peppers in a bowl, cover, and set aside until just cool enough to handle, about 5 minutes. Rub the skins off the peppers with your fingers to remove most of the charred skin. Core and remove the seeds, then slice the peppers lengthwise into 1 1/2-inch strips.

Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper.

Thoroughly wipe excess salt and moisture from zucchini and squash with paper towel.

Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the zucchini and then summer squash and all the peppers. Dollop spoonfuls of the cheese over the peppers and then spread it out to cover. Spoon half of the remaining sauce over the vegetables. Repeat with the remaining zucchini, squash, goat cheese, and sauce.

Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 30 minutes more. Let lasagna stand for 10 minutes before slicing.