Eggplant and Zucchini Lasagna

Name: Eggplant and Zucchini Lasagna
Yield: 4 servings
Ingredients: 1 yellow onion large, coarsely chopped; 2 cloves garlic coarsely chopped; 2 tablespoons extra-virgin olive oil; 1 1/2 pounds ground beef; 1/2 cup tomato paste; 1/2 cup tomato sauce; 1 cup red wine; 1 bay leaf; 3 sprigs thyme; salt; freshly ground pepper; 1 eggplant sliced lengthwise thinly; 1 teaspoon salt; 1 tablespoon extra-virgin olive oil; 2 yellow squash sliced thinly; 1/2 cup fresh basil leaves torn; 8 ounces white mushrooms sliced; 2 cups fresh spinach; 2 zucchini large, sliced lengthwise into ribbons; 1/2 head cauliflower; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; freshly ground pepper to taste