Zucchini and Eggplant Vegetable Lasagna

• 1 large eggplant, cut in half lengthwise and sliced into long, thin strips (1/4-inch thick)
• 3 large portobello mushrooms, sliced thin
• 1 large zucchini, cut in half lengthwise and sliced into long, thin strips (1/4-inch thick)
• Salt and freshly ground black pepper
• Nonstick olive oil spray
• 1 1/4 cups nonfat ricotta
• 3/4 cup grated Parmigiano-Reggiano cheese
• 3 cups Roccos How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce
• 1 cup shredded reduced-fat mozzarella cheese, such as Weight Watchers

1. Preheat the broiler on high.
2. Line 3 baking sheets with aluminum foil and spray them with olive oil spray.
3. Lay the eggplant slices, in a single layer if possible, on one of the prepared baking sheets.
4. Lay the mushroom slices on the second prepared baking sheet, and the zucchini slices on the third sheet.
5. Season the vegetables with salt and pepper to taste, and spray them lightly with olive oil spray.
6. Broil each sheet of vegetables until they are slightly browned and mostly tender, 5 to 7 minutes.
7. Preheat the oven to 450F.
8. Spray a 9 x 13-inch baking dish with olive oil spray, and set it aside.
9. In a medium bowl, combine the ricotta and half of the Parmigiano-Reggiano.
10. Season the cheese mixture with salt and pepper to taste.
11. Spread one quarter of the marinara sauce over the bottom of the prepared baking dish.
12. Lay the roasted zucchini on top of the sauce, covering the bottom of the dish.
13. Spread another quarter of the sauce over the zucchini.
14. Spread half of the ricotta mixture over the zucchini.
15. Repeat the process with the portobello slices, another quarter of the sauce, and the remaining ricotta mixture.
16. Top the portobellos with the eggplant slices, and spread the remaining sauce over the eggplant.
17. Sprinkle the mozzarella and remaining Parmigiano-Reggiano over the top of the lasagna.
18. Cover the dish with foil and bake for 15 minutes.
19. Uncover, and continue to bake until the cheese begins to brown, another 10 minutes.
20. Let the lasagna rest for about 5 minutes before serving.
21. Fat: 59g (before), 7.7g (after)
22. Calories: 1,110 (before), 262(after)
23. Protein: 20g
24. Carbohydrates: 26g
25. Cholesterol: 38mg
26. Fiber: 8g
27. Sodium: 760mg

eggplant, portobello mushrooms, zucchini, salt, nonstick olive oil spray, nonfat ricotta, cheese, roccos, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/zucchini-and-eggplant-vegetable-lasagna-374978 (may not work)