Vegetable Lasagna

• Marinara Sauce
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 4 medium shallots, sliced thin
• Pinch of crushed red pepper flakes
• 2 - 28oz. cans crushed tomatoes
• 1 tsp. salt
• 4-5 fresh basil leaves
• Vegetables
• 2 medium eggplants, peeled and sliced into 1/4 thick rounds
• 4 Portobello mushroom caps
• 2 bunches spinach, trimmed and washed
• Olive oil for brushing vegetables
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1/2 lb. ricotta salata, coarsely grated
• 1/2 lb. fontina val d'aosta cheese, coarsely grated
• 1/4 to 1/2 cup romano or similar cheese, finely grated
• 1 lb. spinach lasagna noodles

1. To prepare the sauce: heat the olive oil in a heavy bottom large pot, add the garlic, shallot and red pepper flakes and saute until soft, 2-3 minutes. Add the tomatoes (if tomatoes are very thick add water to thin slightly), salt and basil leaves and bring to boil. Reduce heat and simmer partially covered for 1 hour.
2. While the sauce is cooking, preheat oven to 400 degrees.
3. Brush dirt off mushrooms; brush both sides with olive oil and place on a baking sheet. Roast for approximately 20 minutes until they begin to soften and are fragrant. Remove from oven, allow to cool, and then slice into thin strips.
4. Spray 2 baking sheets with non-stick cooking spray and arrange as much eggplant as fit on each tray in a single layer. Brush the tops with olive oil and bake for 8-10 minutes until they begin to soften and brown. Turn the eggplant slices and brush with more olive and cook another 8-10 minutes. Remove to a plate and repeat with remaining eggplant.
5. Heat 2 tbsp. olive oil in large saute pan and add 2 cloves minced garlic. Let cook 2-3 minutes then add spinach. Cover and let wilt for about 3 minutes, toss to coat with oil/garlic and cook until wilted (3-4 minutes more). Drain spinach well.
6. Cook pasta according to package directions; however reduce cooking time slightly so noodles remain very al dente.
7. Assemble lasagna
8. Spray the bottom of a lasagna pan (or similar 9x13 inch pan) with non-stick cooking spray. Spread a thin layer of sauce across the bottom of the pan. Lay noodles over sauce - edges may overlap slightly if necessary. Sprinkle with ricotta salata; scatter equal amounts of eggplant, mushroom and spinach over cheese; sprinkle with fontina cheese; and add another layer of sauce to cover vegetables and cheese. Add another layer of noodles (press down slightly to even out vegetables and cheese below) and repeat layering ingredients until pan is filled, ending with a layer of noodles (you may have extra noodles). Cover the top layer of noodles completely with sauce and sprinkle with romano cheese.
9. Preheat oven to 350 degrees; cover pan loosely with foil and cook for 30 minutes; remove foil and cook an additional 15 minutes until heated through.
10. Lasagna may be frozen prior to cooking. Wrap well with plastic wrap, then foil. Thaw in refrigerator when ready to use. Cook as above.

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Taken from www.epicurious.com/recipes/member/views/vegetable-lasagna-1200361 (may not work)