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