Vegetarian lasagna with soy mince without noodles

Ingredients:

• 3 medium zucchinis, sliced ​​lengthwise into rectangular pieces (ends removed)
• 1 large portobello mushroom, sliced ​​into strips
• 1 large eggplant, cut into rectangular slices lengthwise (ends removed)
• 2 cups canned crushed tomatoes in their own juice
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp Italian seasoning
• 1 package (450g) frozen chopped spinach, thawed and squeezed out of all water
• 2 tbsp. fat-free liquid egg replacer
• 1 cup low-fat ricotta
• 1 tbsp chopped fresh basil
• 1/4 teaspoon salt
• A pinch of ground nutmeg
• 1 cup soy "beef" ground meat, defrosted
• 0.5 cups grated semi-skimmed mozzarella
• 1 tbsp grated fat-free Parmesan

Preparation:

1. Preheat the oven to 220°C. Place a few paper towels next to the stovetop where you'll be placing the fried vegetables to allow excess grease to drain.
2. Heat a very large grill pan on the stovetop over medium-high heat, sprayed with nonstick cooking spray. Add the zucchini, mushrooms, and eggplant and cook until tender, about 2 minutes per side. Set aside.
3. In a large bowl, combine the crushed tomatoes with the garlic powder, onion powder, and Italian seasoning. Mix well and set aside. In another large bowl, combine the spinach, egg replacer, ricotta, basil, salt, and nutmeg. Mix thoroughly and set aside.
4. Spread about half of the tomato mixture evenly over the bottom of an 8x8 inch (20x20 cm) baking dish. Arrange half of the chopped vegetables evenly over the tomatoes. Spread half of the spinach mixture evenly over the vegetables. Sprinkle the crumbled soy mixture evenly over the top.
5. Evenly arrange the remaining vegetables in the pan, placing them perpendicular to the first layer, then add the remaining spinach mixture. Top evenly with the remaining tomatoes. Spread the mozzarella and Parmesan cheese evenly.
6. Bake in the oven until the lasagna is heated through and the mozzarella is golden brown, about 30 minutes. Let cool slightly, cut into quarters, and enjoy!