Recipe: Veggie Lasagna

(Beth)
I am not a professional cook in any way so I don't know how to write a recipe.  I just get an idea and make it up as I go.  This is my attempt to tell you how to recreate my yummy veggie lasagna.  For our lean and green meals, we basically weigh 12 oz of lasagna and eat with 6 oz grilled or pan sauteed chicken.

Ingredients:
3 medium eggplant
1 - 12 oz package of sliced mushrooms
1 package of fresh spinach
1 package of fresh basil (you don't need a lot or you can skip if you don't like the taste)
1 jar of the healthiest spaghetti or tomato sauce you can find (look for low sugar and no ingredients you can't pronounce)
Extra virgin olive oil
Parmesan cheese, if you would like

How to:
Spray the bottom of your pan with canola oil.  Cover the bottom of the pan with sliced eggplant.  Some people don't like the skin, but I leave it on.  Next cover the eggplant with a layer of mushrooms. Then add a layer of spinach and basil.  Then add a layer of your sauce - don't drench the veggies, just cover nicely.  Next layer is eggplant and then repeat all the layers.  Finish with a layer of eggplant and sprinkle extra virgin olive oil on top.

Bake covered at 350 degrees for about an hour or until you can see the sauce is boiling and hot.  You could sprinkle some parmesan cheese on top when you serve.

Note: I didn't pre-cook any of the veggies so the end result was nice and liquidy.  You may want to pre-roast the eggplant.  Either way, it tastes great!