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1
Slice eggplant into 1/4 inch slices.
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2
Place on cookie sheet that has been sprayed with olive oil.
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3
Spray or brush eggplant with a little olive oil and sprinkle with a pinch of salt.
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4
Place in 450 Fahrenheit oven, cooking about 3 to 4 minutes each side or just until it starts to brown.
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5
Take out and let cool.
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6
Meanwhile, saute sliced mushrooms in a little olive oil until the colour changes.
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7
Set aside.
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8
Cut the end of the sausage and squeeze the filling out into a large frying pan.
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9
Add the ground beef onion and garlic and cook on medium heat, stirring frequently (or preferrably constantly), breaking the meat up and mixing it well until meat is browned.
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10
Add the oregano, basil, tomatoes, tomatoe paste; stirring until well mixed.
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11
Add saute mushrooms and simmer for 1 hour.
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12
Cook lasagne noodles according to package directions; drain, rinse well with cool water and set aside.
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13
Combine ricotta cheese, eggs, pepper, Parmesan cheese and 1/2 of mozzarella cheese.
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14
In a lasagne pan, create the following thin layers starting with meat sauce, noodles, cheese mixture; meat sauce, Eggplant, meat sauce, noodles meat sauce, remaining cheese mixture then sprinkle with mozzarella cheese.
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15
Bake at 375 degrees for 40 minutes, or until cheese mixture is thoroughly melted and just starting to brown.
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16
Let stand on the counter for 10 to 15 minutes before cutting.
