This recipe was taken from a Ladies Home Journal and could be an all-day project, but doesn't it sound worth it?
Olive oil cooking spray, for pans and baking dish
6 garlic cloves, unpeeled
3 lbs. plum tomatoes, halved lengthwise
4 1/2 teaspoons chopped fresh rosemary
2 cans (15 oz. each) crushed tomatoes in thick puree
1 package (10 oz.) white mushrooms, sliced
1 package (8 oz.) baby Bella mushrooms, quartered
6 oz. small (1/2 inch in diameter) cremini mushrooms, quartered
1 3/4 lbs. eggplant, cut lengthwise into 1/4-inch-thick slices
3/4 cup part-skim ricotta
2 large egg whites
12 (7 oz.) over-ready (no-boil) lasagna sheets
6 oz. medium zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices
1 tablespoon finely grated fresh Parmigiano-Reggiano
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