Pesto Lasagna

Not the greatest pictures in the world, but this is a tasty dish that will stick to your ribs. I let the lasagna sit overnight just to meld all the flavors. For this recipe I used a 9 X 5 X 3 baking dish.

Pesto (This makes one "batch"; I used two batches for the lasagna.)
Ingredients
2 Cups Fresh Basil
4 Cloves Garlic
1/3 Cup Pistachios
1/2 Cup Olive Oil
Salt & Pepper to Taste

Directions
Place the basil and pistachios in a food processor and finely chop
Add in olive and salt & pepper and chop some more

Lasagna
1 Package Whole Wheat Lasagna Noodles
1/2 Onion, Chopped
2 Bell Peppers, Chopped
1 Zucchini, Chopped
1 Cup Small Broccoli Florets

Directions
Cook lasagna noodles according to package directions; drain and lay on foil to cool
Saute onion and bell peppers 6-8 minutes, season with oregano
Saute Zucchini for 4-5 minutes, then add broccoli and cook for 2-3 more minutes
In a baking dish place 3 layers of noodles, a layer of vegetables, and a layer of pesto; repeat until dish is full
Place sliced tomatoes on top and sprinkle with crushed red pepper (optional)