Vegetarian Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1/2 teaspoon red pepper flakes
• 1 teaspoon fennel seed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3-5 garlic cloves, minced
• 2 teaspoons Splenda granular
• 1 egg
• 15 ounces low-fat ricotta cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan cheese, divided
• 1 globe eggplant, sliced thin (may sprinkle with salt, allow to sit for 30 minutes, then rince and pat dry, if desired)
• 1 medium zucchini, sliced thin
• 8 ounces button mushrooms, sliced
• 16 ounces shredded mozzarella cheese

Directions

1. 1

   In a saucepan, heat olive oil and add onions, cooking until translucent.

2. 2

   Add red pepper, fennel, basil, oregano, garlic, tomato sauce and Splenda, stirring well.

3. 3

   Simmer sauce over low heat, covered, for about 30 minutes.

4. 4

   Preheat oven to 350°F.

5. 5

   In a small bowl, mix egg together with ricotta cheese and parnesan until smooth; set aside.

6. 6

   Slice eggplant, zucchini and mushrooms.

7. 7

   Spread approx 1/3 of the sauce mixture evenly into the bottom of a large rectangular casserole dish or lasagna pan.

8. 8

   Add eggplant slices in an even layer.

9. 9

   Top eggplant with the ricotta cheese mixture.

10. 10

    Sprinkle with sliced mushrooms, then add another third of the sauce.

11. 11

    Sprinkle with 8 ounces of the mozzarella cheese.

12. 12

    Layer the sliced zucchini evenly over the cheese.

13. 13

    Pat mixture down.

14. 14

    Add the remaining sauce, the remaining 8 ounces mozzarella, and the remiaining 1/4 cup parmesan cheese.

15. 15

    Pat mixture down again.

16. 16

    Cover pan with foil and bake at 350°F for 50 minutes.

17. 17

    Remove foil from pan and bake for 30-40 minutes more, or until cheese is golden and vegetables are tender.

18. 18

    Allow to sit undisturbed for 20 minutes before slicing and serving.