• 6 cooking sprays, divided
• 1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick slices
• 2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
• ¾ pound part-skim ricotta cheese
• 1 large egg, beaten
• ¼ cup basil, fresh, cut into thin strips
• ½ cup grated parmesan cheese
• 4 cups store-bought marinara sauce
• 8 oz shredded part-skim mozzarella cheese

1. Preheat oven to 400°F. Spray 2 baking sheets with nonstick spray. Place eggplant on one baking sheet and zucchini on another baking sheet; spray vegetables with nonstick spray. Roast 8 minutes; turn vegetables and roast 7–10 minutes more, until vegetables are tender but not mushy. Remove vegetables from oven; reduce temperature to 350°F
2. While the vegetables roast, combine ricotta, egg, basil, and ¼ cup Parmesan in a medium bowl; set aside.
3. To assemble lasagna, spray bottom and sides of 14 x 8-inch or 9 x 13-inch baking dish with nonstick spray. Spread a thin layer of marinara sauce (¼–⅓ cup) on the bottom of the dish. Layer eggplant over sauce (use all slices, overlapping if necessary). Cover eggplant with half of the remaining sauce and spread half of the ricotta mixture on top; sprinkle with half of the mozzarella. Top with zucchini and cover zucchini with remaining sauce; spread with remaining ricotta mixture and then sprinkle with remaining mozzarella and remaining Parmesan.
4. Bake until lasagna begins to bubble, 35–40 minutes. Remove from oven and let rest at least 15 minutes before cutting into 12 equal pieces
5. Serving size: 1 piece