Vegetarian Lasagna

1 small eggplant, peeled and cut into cubes
1/2 tsp salt
3 Tbsp olive oil, divided
8 oz sliced mushrooms
1 small onion, diced
2-4 cloves garlic, minced
3-4 c tomato sauce
dried basil, oregano, parsley, thyme, rosemary to taste
1 c frozen spinach
2 c ricotta cheese
2 c shredded mozzarella cheese, divided
1/2 c grated Parmesan cheese
1 (8 oz) package lasagna noodles, cooked and drained
2 medium zucchinis, thinly sliced

Sprinkle eggplant with salt; let sit 10-15 minutes. Rinse and pat dry. Toss with about 1 Tbsp olive oil; roast in a 400-degree oven for 20-30 minutes or until tender.

Heat remaining oil in a skillet over medium heat; cook and stir mushrooms, onions and garlic until softened. Stir in tomato sauce, herbs and spinach; cook until spinach is no longer frozen.

Combine ricotta, 1 1/2 c mozzarella and Parmesan.

Spread 1/3 sauce mixture in the bottom of a 9"x13" pan. Layer with 1/3 lasagna noodles, half of eggplant, and half of zucchini. Spread with half of cheese mixture. Spread with 1/3 sauce, 1/3 lasagna noodles, and remaining eggplant, zucchini and cheese mixture. Top with remaining lasagna noodles and sauce and sprinkle with remaining 1/2 c mozzarella.

Cover with foil and bake at 350 degrees for about 45 minutes, then uncover and continue cooking about 15-20 minutes or until cheese is melted and browning.

NOTES
This is actually my own recipe, cobbled together from various other veggie lasagna recipes, reconstructed here to the best of my recollection.
Amounts and types of veggies are variable by taste. It's nice to roast all of the veggies )except spinach) along with the eggplant.