1 eggplant, sliced thin, lengthwise
16 oz sliced baby portobello mushrooms
1/4 stick butter
1 Tb EVOO
3 zucchini, sliced lengthwise
12 oz fresh baby spinach, washed and drained (I buy the triple washed spinach in the bag and use it straight from the bag to cut down on moisture)
5 tomatoes, sliced thin
5 sprigs fresh basil, diced
Salt, pepper and oregano to taste
1 box (approx. 20 count) dry lasagna noodles
1/2 stick butter
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
3/4 cup vegetable broth
1 cup regular cream
1/2 cup grated Parmesan cheese
1 cup ricotta cheese
1 egg
1 egg white from 1 egg
4 cups mozzarella cheese, grated

Preheat oven to 450.

On cookie sheets (I line mine with foil), spread out eggplant, zucchini and tomato slices. Sprinkle with salt, pepper and oregano. Roast for about 45 minutes or until firm and lightly…