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1
Preheat oven to 425 degrees F.
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2
Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
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3
Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove.
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4
Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side.
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5
Set aside.
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6
In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning.
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7
Mix well and set aside.
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8
In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg.
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9
Mix thoroughly and set aside.
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10
Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes.
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11
Evenly layer half of the sliced veggies over the tomatoes.
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12
Spread half of the spinach mixture into an even layer over the veggies.
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13
Top evenly with soy crumbles.
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14
Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture.
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15
Evenly cover with remaining seasoned crushed tomatoes.
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16
Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
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17
Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
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18
Allow to cool slightly, cut into quarters, and enjoy!
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19
PER SERVING (1/4 of lasagna): 265 calories, 4.5g fat, 926mg sodium, 32.5g carbs, 11g fiber, 13.5g sugars, 24g protein
