Eggplant, Zucchini And Portabella Lasagne - cooking recipe

Ingredients

1 lb zucchini, ends removed and sliced lengthwise into wide, flat strips
1 large portabella mushroom, sliced into strips
1 large eggplant, ends removed and sliced lengthwise into wide, flat strips
15 ounces frozen chopped spinach, thawed, thoroughly drained and patted dry
16 ounces canned tomato sauce
2 garlic cloves, chopped fine
1 egg white
1 cup fat-free ricotta cheese
1/2 cup shredded fat free mozzarella cheese
1 tablespoon reduced-fat parmesan cheese
1 tablespoon chopped basil
1/4 teaspoon salt
1 pinch nutmeg

Preparation

Preheat oven to 425 degrees.
Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat.
Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches.
Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
Spray a deep 8\" X 8\" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Sprinkle with one clove chopped garlic.
Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce and the rest of the chopped garlic.
Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown).
Let cool, cut into 4 pieces, and dig in!