3 portobello lasagnas roasted tomato Recipes

tomatoes, quartered, coarsely chopped fennel bulb, olive oil, nonstick vegetable oil spray, japanese eggplants, trimmed , each cut lengthwise into four, portobello mushrooms, stems trimmed, caps sliced, rice vinegar, spinach leaves, rinsed, low-fat mozzarella cheese, roasted red bell peppers from jar, drained , cut into 1/2-inch-wide strips, basil leaves

coarsely chopped drained jarred roasted red peppers, dried oregano, no-salt-added whole plum tomatoes, kosher salt and freshly ground black pepper, granulated sugar, grated part-skim mozzarella cheese, egg whites, part-skim ricotta cheese, olive oil, portobello mushrooms , stems discarded, caps sliced 1/4-inch thick, kale , stems discarded, leaves coarsely chopped, crushed red pepper flakes, garlic, thinly sliced, sheets no-boil lasagna noodles , such as barilla, coarsely chopped fresh parsley