In a large deep plate, beat the egg and flour using a fork. Pour the mixture out on a clean kitchen table. Knead well until the dough is flexible and has absorbed all of the flour. Alternatively, the dough can be processed in a mixer for approx. 10 minutes.

Let the dough rest on the kitchen table for about 30 minutes wrapped in plastic wrap.

Rinse the eggplant and cut into slices lengthwise.

Heat up the olive oil on a hot grill pan and fry the eggplant slices until they are turning golden on both sides. Set the eggplant slices aside.

On a wok pan, heat olive oil over medium heat. Add the onion and garlic and sauté for about 2-3 minutes.

Add the mushrooms and let them cook for 5-7 minutes while stirring.

Add the tomato puree, canned tomatoes, spices and season with salt and freshly ground pepper. Let simmer for 5 minutes and remove from heat.

Once the pasta dough has rested, it is ready to go through the pasta machine or alternatively to be rolled out with a rolling pin. The dough should be rolled out to approx. 1 millimeter (1/25 Inch) in thickness. Remember to use a lot of flour on the kitchen table - also before going through the pasta machine. Otherwise, the dough will stick together and be very difficult to handle.

Grease a refractory baking dish of approx. 24x24 cm (9,5x9,5 inches). Build up the lasagna in the following order: 1) Mushroom sauce first 2) Bechamel sauce 3) Lasagna noodles. The second layer of lasagna noodles is replaced with the eggplant slices. The lasagna finishes with mushroom sauce and bechamel sauce and is topped with grated cheese.

Bake the lasagna at 200 degrees celsius (390 degrees Fahrenheit) for approx. 30 minutes.