Agnes, that looks fabulous! Can you share a recipe? I tried to do lasagna using eggplant instead of pasta and failed miserably...came out more like stew.
Dinner tonight will be pizza rolls. They're in the oven now since I just got home from work.
felix, the key that I learned through trial and error is slicing all the vegetables you are using in lieu of pasta about 1/4 of an inch thick and roasting them in a 400 degree oven for about 20 minutes with a little drizzle of olive oil and some salt and pepper.
That gets a good portion of the moisture out and concentrates the flavor. I make it that way for my husband, who needs to be conscience of his carb intake, using zucchini, yellow squash and this time also eggplant. Everything else I do is what I would do making lasagna with pasta, including the pepperoni layer and meat sauce.
Thanks for all of the comments everyone!