Lay eggplant slices on a foil lined baking sheet that has been coated lightly with olive oil or sprayed with olive oil spray. Drizzle with more olive oil on top of slices and spread with fingers. Season with salt and pepper. Roast at 400 for 30-40 minutes until soft and starting to brown.

Saute the onion in butter and olive oil over medium heat until transparent and starting to brown. Add spinach and cover. Let simmer for 5 minutes or so to wilt down spinach. Stir and remove vegetables to a bowl. Add mushrooms to skillet and saute quickly over medium high, adding a drizzle more olive oil, until mushrooms release their juices and begin to brown. Add cooked mushrooms to bowl with onions and spinach and stir to combine.

Combine ricotta with 2 oz. Parmesan cheese, and season with salt, pepper and a healthy dash of garlic powder.

In a greased deep casserole [8×8] put 1 cup of sauce. Top with 3 lasagna noodles. Using your fingers, divide 1/2 of mushroom mixture over noodles. Top with 1/2 of ricotta mix, again using fingers. Top vegetables and ricotta with 1/2 of eggplant slices. Top eggplant slices with a light sprinkling of Parmesan. Now cover with another cup of marinara. Repeat layers, except end with 3 noodles across the top, and cover with the last cup of sauce. Sprinkle with remaining Parmesan and the sharp white cheddar or Fontina. Makes 4-6 servings.