Something Resembling a Squash Lasagna

This recipe was inspired from a recipe form Lindentree called a Lindentree casserole.

Ingredients

Summer Squash, zucchini, (also eggplant) -- about 2-3 large ones, depending on just how large.
A couple of onions.
A few peppers (sweet or hot)
20 ounces of tomato sauce
1/2 cup pesto
2 cups of shredded cheese: some combination of mozzarella, pecorino romano or even cheddar (I like dubliner).
Olive oil for sauteeing and marinating
Balsamic vinegar

Preheat oven to 350
Mix about 2 tbsp each of balsamic and olive oil together
Cut the squash and/or eggplant into 1/4 inch slices.
Lay out the slices on baking pans.
Brush each slide with the balsamic/olive oil mix.
Bake about 20 minutes on each side (pulling it out if they start looking too mushy).
Cut onions and peppers into strips, mix in some olive oil, salt and pepper.
Dump onions and peppers in a baking pan and bake about 20-25 minutes, stirring about half way through.
Now, once all the veggies are roasted (you could also grill them outside if you wanted), assemble something that is vaguely like a lasagna:
- Grease a 9*13 inch pan.
- Cover the bottom of the pan with zucchini/eggplant.
- Coat bottom layer with tomato sauce
- Dot pesto over the entire layer.
- Next toss about half the onion/pepper mixture over the layer.
- Sprinkle on a bunch of cheese.
- Lather, rinse, repeat. (I usually do two filling layers and three squash/eggplant layers.)
Bake for about an hour