Aubergine and Mushroom Lasagna

Ingredients:
9 lasagna sheets

Filling:
1 big aubergine sliced
Hoi Sin sauce (vegan)
250g fresh sliced mushrooms (of your choice, I used a mixed of oyster mushrooms and the normal white ones)
100g fresh spinach leaves
2 tablespoon vegetable oil
Salt

Sauce:
2 tins (800g) of tomato puree
1 medium sized chopped onion
1 teaspoon olive oil
Dried basil or thyme
Salt to taste

or
1 big jar (500g) pasta sauce of your choice

Garnish:
Halved black olives
Chopped spinach leaves
Pepper

Prepare the aubergine:

• Lightly coat each sliced aubergine in the Hoi Sin sauce and sprinkle some salt
• In a non-stick pan, shallow fry the aubergine slices in the vegetable oil for about 5-7min turning occasionally.
• Remove from heat, set aside.
  

Make the sauce:
(You can omit this step to save time if you are using pasta sauce)

• In the same pan, add 1 teaspoon of olive oil.
• Add the onions, allow to brown a little.
• Pour in the tomato puree
• Add salt and basil or thyme
• Simmer on low heat for about 3-5min.

Preheat oven at 180 degrees Celsius

We are going to use the sauce in 6 parts so you have an idea how much to use for each layer that requires it.

• Pour a bit of sauce in the bottom of a lasagna dish approximately 23cm x 30cm (9x12 inch).
  
• Place a layer of lasagna sheet over the sauce, using three dry sheets and leaving a little space in between them.
• Pour some sauce over them. Place the aubergine to fill this layer completely. And again pour a little sauce over the aubergine.
• Add another layer of lasagna sheets and a little sauce.
• Add the sliced mushrooms and the spinach leaves.
• Pour some sauce.
• Place the final layer of lasagna sheets and pour the remaining sauce.
• Cover with foil and bake for 30min.
• Then remove the foil and bake for another 20min.
• Remove from the oven and sprinkle with black olives, the chopped spinach leaves, and a little pepper.
• Switch off the heat and place in oven for another 10min before removing. This is to allow the spinach to cook a little but not burn.
• Remove from the oven and allow 15min before cutting and serving.