Daniel Fast Lasagna

1 box Lasagna noodles 100% whole wheat
3 tsp olive oil
1 large onion diced
3 tsp garlic minced
3 cups portobello mushrooms sliced
1 large eggplant peeled and diced
4 cups fresh baby spinach
3 Tbsp lemon juice
1 1/2 cup greek yogurt plain
48 ounces tomato sauce
2 cups mozzarella shreds dairy free

Garlic toast is not calculated in nutrition facts

Boil the noodles (if necessary) according to instructions, set aside.
In a large skillet heat oil and saute onion, garlic, mushrooms, eggplant, and spinach, set aside.
In small bowl mix yogurt and lemon juice, set aside

Heat oven to 350
Spray a large cake pan or several small ones (for freezer) with cooking spray.
Spoon 1/3 of the sauce in bottom of baking pan.
Layer 1/3 of the noodles, then 1/3 of the vegetables, then 1/3 of the yogurt.
Repeat for second layer.
Top with remaining noodles.
Cover and bake 15 minutes.
Remove foil and spread mozzarella on top and bake 10-15 minutes.
Remove from oven and let cool @ 10 minutes

Serving Size: serves 9

Number of Servings: 9

Recipe submitted by SparkPeople user MYUTMOST4HIM.