Craig's Vegetarian Lasagna
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1 Pkg Lasagna Pasta (*not* "ready bake", that will suck the moisture
  out of your lasagna and make it dry)
2 Tbs olive oil
1 Pkg Morning Star Veggie Crumble
2 tsp fresh ground black pepper
2 14oz cans Fire Roasted Crushed Tomatoes (Muir Glen)
2 eggs
1 lb fresh mozzarella
2 15oz packages low fat ricotta
4 Tbs fresh pesto

Boil pasta in a large pot until mostly done cooking (will
still be a bit stiff, but bend when picked up with tongs).  

Red Sauce: 
Heat oil in skillet over medium heat and add veggie crumble, let cook
until all crumble is thawed.  Sprinkle pepper evenly over crumble and
let cook until browned.  Add crushed tomatoes and let simmer until
needed (at least 5 minutes).

Cheese:
Mix 2 eggs, 3/4lb shredded mozarella and ricotta until well blended.
Add pesto and stir just until it is barely combined.

Spray a rectangular baking pan with non-stick oil.  Spread a thin
layer of red sauce on the bottom, and cover with a layer of pasta.
Spread half of cheese mixture on top and cover with a layer of
pasta.  Add a generous helping of red sauce and another layer of
pasta.  Add remaining cheese sause and what's left of the red sauce;
cover with another layer of pasta (this layer should overlap
generously, to keep the top of the dish together).  Cover with
remaining mozzarella (thinly sliced).

Bake uncovered for 50-60 minutes at 350 degrees.  Cheese on top should
be bubbly and toasted.  Let the dish cool for 10 minutes before
slicing and serving.

The fire-roasted tomatoes and the pesto combine to give this lasagna a
sweet taste.  It goes well with buttered uncut green beans and red wine.