Pre heat oven to 180 degrees Celsius. Slice the Eggplant and Zucchini lengthways, sprinkle with salt, pepper, paprika and rub with olive oil. Repeat on the other side.
I grilled the Eggplant and Zucchini over a charcoal BBQ however this step isn't necessary. You can assemble the lasagne using these vegetables uncooked.
Prepare the other ingredients as per the ingredients list.
In a large mixing bowl, combine the processed Mushrooms, onion, garlic, paprika, salt, pepper, dried oregano, mixed herbs & parsley. Mix thoroughly.
You can now assemble your Lasagne.
Layer the bottom of the tray with the Eggplant and continue layering with the zucchini, spinach, Mushroom mix and passata
On the top layer, cover the passata, top with mozeralla, fresh basil & place in the oven to bake for approx 45mins
Remove from oven and leave to sit for approx 10mins before serving.
