Veggie-rific Noodle-Free Lasagna | Hungry Girl

Ingredients

• 3 medium zucchini, ends removed, sliced lengthwise
• 1 large portabella mushroom, sliced into strips
• 1 large eggplant, ends removed, sliced lengthwise
• 2 cups canned crushed tomatoes
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. Italian seasoning
• One 16-oz. package frozen chopped spinach, thawed and squeezed dry
• 1 cup fat-free ricotta cheese
• 2 tbsp. fat-free liquid egg substitute
• 1 tbsp. chopped fresh basil
• 1/4 tsp. salt
• Dash ground nutmeg
• 1 cup frozen ground-beef-style soy crumbles, thawed
• 1/2 cup shredded part-skim mozzarella cheese
• 1 tbsp. reduced-fat Parmesan-style grated topping