Veggie-rific Noodle-Free Lasagna

INGREDIENTS

• 2 tablespoons fat-free liquid egg substitute
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 cup ground-beef-style soy crumbles, thawed from frozen
• 1/2 cup shredded part-skim mozzarella cheese
• 1 large portabella mushroom, sliced into strips
• 3 medium zucchini, ends removed, sliced lengthwise
• 1/4 teaspoon salt
• 1 cup fat-free ricotta cheese
• 2 cups canned crushed tomatoes
• 1 tablespoon reduced-fat Parmesan-style grated topping
• 1 (16-ounce) package frozen chopped spinach, thawed, thoroughly drained and patted dry
• 1 tablespoon chopped fresh basil
• 1 large eggplant, ends removed, sliced lengthwise
• Dash ground nutmeg
• 1/4 teaspoon Italian seasoning