Noodleless Eggplant Spinach Lasagna

• cooking spray
• 1 teaspoon olive oil
• 1 large onion, chopped
• 1 cup sliced mushrooms
• 3 minced garlic cloves
• 28 ounces Italian-style diced tomatoes
• 1 tablespoon dried Italian seasoning
• sugar
• 8 ounces shredded mozzarella cheese, part-skim
• 16 ounces fat-free ricotta cheese or 16 ounces fat-free cottage cheese
• 1/2 cup shredded parmesan cheese
• 1 eggplant, sliced lengthwise
• 10 ounces fresh spinach
• 1/4 cup egg substitute

1. Preheat oven to 350 degrees. Spray a 13x9 casserole dish with cooking spray.
2. In a saucepan, heat olive oil. Saute chopped onion until translucent, about 5 minutes Add mushrooms, saute until tender, about 3 minutes Add garlic, saute 1-2 mins more. Add diced tomatoes and spices. Reduce heat and simmer about 15 minutes. Season to your desired taste.
3. In a bowl, mix ricotta and egg subsitute. Layer eggplant in bottom of dish. Layer ricotta mixture, fresh spinach, sauce, cheese. Repeat. Top with remaining mozzarella and parmesan.
4. Bake for 45 minutes. Let stand for 10 minutes before serving.
5. Substitution: Use zucchini instead of eggplant.

cooking spray, olive oil, onion, mushrooms, garlic, italianstyle, italian seasoning, sugar, mozzarella cheese, ricotta cheese, parmesan cheese, eggplant, fresh spinach, egg substitute

Taken from www.food.com/recipe/noodleless-eggplant-spinach-lasagna-492441 (may not work)