Eggplant: Cut eggplant lengthwise into slices about 1cm thick.
Lay slices flat on top of paper towels and rub salt on sides facing up. Let sit for about 30-45 minutes before blotting the moisture and salt off then adding to the dish.
Sauce: Start with a medium sized saucepan over medium heat and add the olive oil coating the bottom.
Add onion and brown stirring frequently for about 4 minutes. Stir in garlic and let brown about 1 minute longer.
Pour in tomato sauce and the remainder of the ingredients then stir.
Turn heat to low, cover and simmer for approximately 30 minutes stirring occasionally.
Lasagne: Preheat the oven to 180 degrees C.
Spread about 3 tablespoons of sauce on the bottom of a 20x30 baking dish.
Layer the ingredients starting from the bottom of the dish going up. Sauce, mozzarella, sprinkled parsley, lasagne pasta, artichoke , spinach, ricotta, mozzarella, basil, pasta noodle, sauce, eggplant, ricotta, mozzarella, sprinkled oregano, pasta noodles, sauce, mushrooms, ricotta, basil, mozzarella, pasta noodles, sauce, ricotta and mozzarella.
Cover the top of the dish loosely with tin foil making sure the foil doesn’t touch the cheese.
Bake for about 45 minutes and then remove the foil. Bake for another 10-15 minutes or until the cheese is slightly golden brown and bubbly.
Remove from oven and let rest for 15-20 minutes before cutting and serving.