Based on a recipe by Maria Stelmach
Hearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms & spinach.
Heat the olive oil over medium heat in a large pot. Add the garlic and onion; sauté for about 10 minutes until translucent but not browned.
Add the shredded carrot along with the chopped basil, salt & pepper. Sauté for another 5 minutes.
Crush the whole tomatoes roughly with your hands. Add them along with the tomato puree to the pot. Simmer for 30 minutes over medium-low heat, stirring occasionally.
Preheat oven to 375°F.
Arrange the eggplant and zucchini on large rimmed sheet pans lined with parchment paper. Brush generously with olive oil and sprinkle lightly with salt & pepper. Roast for about 25 minutes. Set aside.
Arrange the mushroom slices on large rimmed sheet pans lined with parchment paper. Brush generously with olive oil and sprinkle lightly with salt & pepper. Roast until cooked through for 20 minutes. Set aside.
Heat one tablespoon olive oil over medium heat in a large pan. Add the baby spinach and season with salt & pepper. Sauté the spinach as you continuously move it around in the pan until it just begins to wilt. Transfer the cooked spinach to a colandar to drain. When cool enough to handle, remove any excess moisture by squeezing with your hands. Chop the spinach and set aside.
Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and cook for half the recommended cooking time, about 4 to 5 minutes. Set aside in single layers on parchment paper.
Cover the bottom of a 9" by 13" by 2.5" baking dish or pan with marinara sauce. Arrange a layer of lasagna noodles, slightly overlapping and/or cut to fit. Place a single layer of each roasted vegetable - eggplant, then zucchini, then mushroom - using about half of them. Evenly distribute half of the cooked spinach on top followed by half of the mozzarella and basil. Sprinkle 1/4 of the grated parmesan over that. Carefully cover with marinara sauce.
Repeat with another layer of noodles, vegetables, cheeses and sauce, followed by a finishing layer of noodles. Top them off with the remaining sauce and parmesan cheese.
Cover dish with foil and bake at 375°F until bubbly for 45 to 60 minutes , removing the foil for the final 15 minutes. Let stand at room temperature for 15 minutes before serving.