Summer Lasagna - Can be made Vegan!

I so enjoy this time of year with the abundance and availability of great fresh produce.  This dish is light and a total cinch to put together.  We were having chicken a few nights ago, so I just grilled an additional breast for this dish and refrigerated it until I was preparing this.  For the Lasagna you will need:
2 Tablespoons of Olive Oil
1 medium onion diced
1 small red pepper diced
1 medium russet potato, cubed
2 ears of corn, corn removed from cob
Shake of red pepper flakes
Salt and Pepper
1 tablespoon chopped thyme leaves
1/2 cup of Parmesan cheese (vegans omit)
1/4 cup of bacon bits (vegans use the imitation bacon bits)
1 cup milk (or soy for our vegan friends)
1/2 cup veggie or chicken broth
2 cups diced chicken
Oven ready lasagna noodles
Panko breadcrumbs or mozzarella

1.)  In a medium saucepan over medium heat, heat the olive oil.  Add the onion, the red pepper, the potato and the corn.  Cook for about 5 minutes.  Add the red pepper flakes, the salt and pepper and the thyme.  Continue cooking stirring frequently until the vegetables are soft.
2.)  Once the vegetables are soft.  Puree half this mixture with either an immersion blender or in your blender.  Add the bacon, the milk and the broth of choice.
3.)  Heat the oven to 350 degrees.  Spray your casserole dish with Pam and start layering.  The corn mixture is the first layer, then the lasagna noodles.  Repeat until you have used all of the corn mixture.  Sprinkle with either mozzarella or Panko breadcrumbs (I used Panko because my husband does not like cheese).  Spray with Pam if you go the breadcrumb route.  Cover with foil and bake for 25 minutes.  Remove foil and bake for another 10 minutes.  Enjoy!