Roasted Eggplant And Portobello Mushroom Lasagna

Name: Roasted Eggplant And Portobello Mushroom Lasagna
Ingredients: 1 box oven-ready lasagna noodles; 2 cups ricotta or cottage cheese; 6 oz spinach (about 6 cups); 1 lb mozzarella cheese, shredded (makes 4 cups); 1/2 cup Parmigiano Reggiano (optional, do not substitute the powdery parmesan cheese); 1 recipe Marinara Sauce (below); 1 recipe Roasted Eggplant and Portobello Mushrooms (below); 1/4 cup olive oil; 1 large onion, diced; 5-6 cloves garlic, minced; 2 tbsp tomato paste; 4 cups diced, canned tomatoes; Salt; 1 large eggplant or 2 small ones; 2-3 portobello mushrooms