Considerations on the ingredients: As far as the noodles go, you won’t need more than one package.  Some whole wheat noodles don’t require pre-boiling (the awesome ones, so buy a few if you find them) and some do.  If you have to cook them first, just do it while the chili tomato mixture is simmering.  The cheese should be, if at all possible, organic.  Animal products are the place to spend a little extra on organic versions, even more so than vegetables, because of all the nonsense that goes into them.  Pesticide levels in meat, milk, cheese, etc. are much higher than in plant foods, which makes sense if you think about the whole food chain thing.  As in, animals eat lots and lots of plant foods and have the potential to take in and store lots and lots of pesticides.  


Prep Time:  10 Minutes
Cooking Time:  70 Minutes 
Yield:  About 8 Servings
Ingredients:
1 Tbsp Olive Oil
1 Large Onion, chopped
1 Bell Pepper (any color, but I chose orange for pizzazz), chopped
2-3 Cloves of Garlic, minced
1 Zucchini, chopped into thin half-moons
1 ½ Tbsp Cumin
1 ½ Tbsp Chili Powder
1 Tsp Sea Salt
¼ Tsp Cayenne Pepper
1-28 oz Can of Diced Tomatoes with Juice
1-15 oz Can of Crushed Tomatoes
2-3 Cups of Chopped Vegetables (anything you like, but I used carrot, kale and broccoli)
Whole Wheat Lasagna Noodles (pre-cooked if necessary, depending on the package instructions)
1 Cup Grated Cheddar Cheese

Directions:
In a large pot, heat olive oil over medium-low heat.  Saute onion and pepper for 5-7 minutes or until soft.  Add garlic, zucchini, cumin, chili powder, sea salt, and cayenne pepper.  Stir to combine and cook for a minute or two.  Add both cans of tomatoes and chopped vegetables, stirring until all vegetables are moistened.  Raise the flame to high, bring to a bubble, cover tightly, then turn heat down to low.  Let simmer, covered, for 20 minutes. 
Preheat oven to 400 degrees.  Lightly grease a 9”x13” glass dish.   Spread about 1 cup of tomato mixture over the bottom of the dish, as evenly as possible.  Cover with a single layer of noodles—covering the entire surface with some slight overlap.  Spread another 1 cup of tomato mixture over noodles.  Sprinkle with 1/3 cup of grated cheddar.  Cover with a layer of noodles.  Follow with another layer of tomato, followed by more cheddar.  Repeat once more, using the last of your tomato mixture and cheese.  Cover with foil and bake for 40 minutes or until bubbling.