1 large eggplant
1 large onion, sliced
1 portobello mushroom cap, diced
4 cups fresh baby spinach
28-oz. organic diced tomatoes
handful fresh basil, chopped
1/2 carrot, peeled or grated
2 cloves garlic, minced
4 tbsp extra virgin olive oil + extra
3 oz. goat cheese
Celtic sea salt and freshly-ground black pepper
freshly-grated Grana Padano parmigiano cheese
Slice eggplant lengthwise, sprinkle with Celtic salt and let rest under a paper towel with a heavy dish on top.
Prepare sauce by adding to a medium sauce pot: tomatoes, carrot, basil, garlic, oil, Celtic salt and pepper. Bring to a boil, then let simmer for 20 minutes or more.
Sauté sliced onion with 1 tbsp oil for 2-3 minutes, then add mushrooms and cook for 5-7 minutes more, until onions are slightly brown and mushrooms are cooked through.
Pat eggplants dry and brush with oil, then season with salt and pepper. Broil for 3 minutes on each side, being careful not to burn slices.
Create an assembly line for the lasagna. In a deep baking dish, layer sauce, then eggplant, then spinach, then onions and mushrooms, then sauce, then cheese. Repeat layer, ending with parmigiano cheese on top. Bake for 10-15 minutes, or until warmed through.