Cara's Red and White Vegetable Lasagna

  Today I decided to make lasagna for our company that is coming Monday night. Somewhere between that decision and 8 o'clock this evening-it turned into a 12 pound masterpiece. I hope.
  I started by cooking ground beef and some fancy flavored sausage that I picked up at Grocery Outlet with a Walla Walla Onion.
  After that was all cooked and happy I made my red sauce- spaghetti sauce(about 2 large cans or jars),mushrooms,olives, seasonings, garlic and a dried vegetable mix. I let this simmer for about an hour.
  Next I made my alfredo zucchini sauce- In my food processor I pureed a jar of alfredo sauce with a fresh zucchini just picked from our garden and cooked it until hot for about an hour to tenderize the zucchini and blend the flavors.(We think that the fresh pureed zucchini has a very strange texture when taste testing it before it cooked)
  My Mom's recipe calls for uncooked spaghetti noodles so it makes it super easy! I took it upon myself to make a twisted alfredo garden version...
 1 layer of  red sauce
 1 layer of uncooked lasagna noodles frosted with ricotta
 1 layer mozzarella cheese
 1 layer of alfredo zucchini sauce
 1 layer of uncooked lasagna noodles frosted with ricotta
 1 layer mozzarella cheese
and repeat as needed alternating red and white sauces,ending with sauce.
Sprinkle heavily with parmesan cheese and bake for 1 hour at 350 degrees
I have great faith it is delish but I also wonder if experimenting for company is a good idea?
But then again..can you really screw up lasagna?! :)

PS-I buy Ricotta at Cash & Carry in a huge 5 lb. container for about $8 and I prefer the whipped kind. I find that it stays good in my fridge for quite awhile and is handy to have around.( Casserole and lasagna weather is just around the corner!!  Stalk up now on noodles,frozen veggies and canned soups.Start freezing that wonderful and cheap fruit from the fruit stand-berries freeze so well!! I am also anxious to start freezing zucchini and I already have 16 cups of chopped rhubarb frozen from my Mom's garden.)