Roasted Eggplant And Portobello Mushroom Lasagna

Ingredients

• 1 box oven-ready lasagna noodles
• 2 cups ricotta or cottage cheese
• 6 oz spinach (about 6 cups)
• 1 lb mozzarella cheese, shredded (makes 4 cups)
• 1/2 cup Parmigiano Reggiano (optional, do not substitute the powdery parmesan cheese)
• 1 recipe Marinara Sauce (below)
• 1 recipe Roasted Eggplant and Portobello Mushrooms (below)
• 1/4 cup olive oil
• 1 large onion, diced
• 5-6 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups diced, canned tomatoes
• Salt
• 1 large eggplant or 2 small ones
• 2-3 portobello mushrooms

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