Vegetarian Lasagne

1 -28oz can crushed tomatoes
1 onion finely chopped
3 cloves garlic, minced
1 tsp chili flakes, more or less to taste

1 medium eggplant, cut into ¼ inch rounds
1 small zucchini sliced lengthwise into ¼ inch strips
1 leek cut lengthwise into 4 pieces
¼ lb mushrooms, chopped
1 red pepper, halved and seeded

1 ½ c ricotta cheese, freshly made, if possible
¼ c chevre, crumbled
2 tbsp pesto
¼ c grated mozzarella cheese ( or more, optional. Some cheese such as Monterey Pepper Jack  can also be added according to taste.) 

9 (more or less to fit the pan) no cook lasagne noodles
Parmesan cheese, grated

Make a tomato sauce:
Saute minced garlic until fragrant. Add finely chopped onions and sauté until golden. Add chili flakes. When the mixture is golden, add crushed tomatoes. Bring to a boil, turn down the heat and let simmer while preparing other parts of the lasagne. Season with salt and pepper to taste.

Make grilled vegetables:
Line a cookie sheet with foil. Arrange sliced zucchini, eggplant and leek pieces on the sheet. Drizzle with a little olive oil or spray with oil. Place in a 425oF oven. Roast for 10 minutes. Turn. Re-spray and continue to roast until edges of the veg are charred. Remove from oven and let cool. When cool, chop the roasted veg into ½ inch pieces.

Meanwhile, char the red pepper by placing on a piece of foil and broil the skin until black. Remove from the oven and wrap the foil around the pepper to let steam. When cool, skin the pepper and dice the pepper into ¼ inch dice. 

Saute the mushrooms. When sautéed,  remove from heat and let cool. 

Combine the roasted, grilled and sautéed vegetables in a bowl. Set aside.

Make the cheese filling:
In a medium bowl, combine ricotta, pesto, chevre, mozzarella (if using). Season with pepper (and salt).

Assemble lasagne:
Spread a thin layer of tomato sauce on the bottom of a casserole dish.
Arrange 3-4 (depending on size and what fits as a single layer) of lasagne noodles over top.
Ladle 1/3 of the remaining tomato sauce on the lasagne noodles.
Make another layer of noodles.
Spoon ½ of the cheese mixture on the noodles.
Spoon ½ of the veg mixture over top of the cheese.
Place on another layer of noodles.
On the noodles, spoon the rest of the veg , the rest of the cheese and another 1/3 of the tomato sauce.
Finally arrange the last layer of noodles and top with the last of the tomato sauce.
Top with grated parmesan cheese and/or grated mozzarella cheese.
Put into a 350oF oven for 45 min. 
Remove from the oven and let rest at least 15 minutes to make cutting easier.

Notes:
1) Homemade ricotta cheese is far superior to commercial
2) The veg can be varied according to taste.
3) Making this a day ahead improves flavour.