Start off by cutting your Zucchini or Eggplant in long thin strips or even circles if you like. If you're using Zucchini, place the cut zucchini on a paper towel and sprinkle with salt. If you are using eggplant pan fry the slices in a little bit of olive oil. Eggplant absorbs oil easily and I find it easier to just brush it with some olive oil then fry in a pan on a medium heat until brown, remove and set aside.
Fry the mushrooms and chopped spinach for 5 min until almost cooked and set aside.
Brown your onions until golden then add the garlic, meat, a little bit of salt, pepper and fry until almost cooked, add the chopped Tomato, red pepper and Chopped Basil. Stir and let it cook for 10 min.
Add the mushrooms, spinach, Water, Oregano, Thyme and Tomato paste to your mince and stir until combined. Simmer for 5 10 min then remove from the heat.
Combine all the items for the white sauce, give it a good mix.
Preheat the oven 180°C.
While the oven is heating up construct your Lasagna. In a Deep Oven safe dish - Lay a small layer of mince, Spoon a little bit of the White sauce over the top, spread well, and lay a layer of your Zucchini / Eggplant. epeat - mince,sauce, Zucchini / Eggplant until you scoop your last bit of white sauce over the top. Sprinkle the Parmesan over the top, Crumble the feta over the top, lay the mozzarella cheese. And bake for 30 min at 180.
Make sure the dish you are using is big enough as it can overflow when cooking. You can also make this recipe in small pie tins and freeze to enjoy throughout the day
*Optional You can add a little cheese over the white sauce while layering.