Step 1

Preheat oven to 425 degrees. Spray a baking sheet and a loaf pan with nonstick spray.

Step 2

Place eggplant slices on the baking sheet, and spray with nonstick spray. Bake until browned and softened, about 20 minutes, carefully flipping halfway through.

Step 3

Meanwhile, in a medium bowl, combine egg, ricotta, basil, garlic, salt, and nutmeg. Mix well.

Step 4

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes.

Step 5

Stir mushrooms into ricotta mixture.

Step 6

In a small bowl, mix crushed tomatoes and Italian seasoning. If you like, season to taste with salt and black pepper.

Step 7

Spread 1/4 cup seasoned tomatoes into the loaf pan. Top with 1 lasagna sheet. Spread with half of the ricotta mixture, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice.

Step 8

Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, and remaining ricotta mixture, tomatoes, and eggplant slice.

Step 9

Sprinkle with mozzarella and Parm. Bake until mozzarella begins to brown and entire dish is hot, 20 - 25 minutes.