Slice the aubergine into rounds, salt it with Himalayan pink rock salt and allow to ‘sweat’ for an hour. Dab off moisture with a paper towel and pan fry in 1 tbsp coconut oil on a low heat until golden (still firm). Set aside.
Fry the mushrooms and chopped spinach for 5 minutes until almost cooked and set aside.
Brown the onions and garlic until golden.
Add the meat and season with salt and pepper. Fry until the mince separates and is almost cooked.
Add the chopped tomato, zucchini and herbs and allow to simmer for 10 minutes.
Add the mushrooms, spinach, water, and tomato paste to the mince mixture and stir until combined. If the consistency looks too thick, add more water. Simmer for a further 5 minutes then remove from the heat.
Combine all the items for the white sauce and mix well (if you have a Nutribullet or blender, use this to mix)
Preheat the oven at 180°C.
While the oven is heating up assemble the Lasagna in a deep, greased, ceramic/ glass dish. Spread a layer of mince on the base of the dish, followed by white sauce. Lay the aubergine rounds on top of the white sauce and repeat, finishing with a layer of white sauce on the top. Sprinkle the parmesan over the top of the sauce, crumble the feta over the top and lastly add the mozzarella cheese. Bake uncovered for 30 min at 180 and until golden brown on top.