Healthy Lasagna

My pal Stacie inspired me to put this recipe on my blog. I try to eat as healthy as possible and I am always looking for new and fun recipes to try. I don't eat dairy (for the most part) and I keep hearing that grains aren't as good for you as we thought. I found a noodle-less, dairy-free lasagna recipe that I tried yesterday and you would never know those 2 things were missing. It was soo good and I can't stop eating it. I improvised a bit by adding the veggies I liked and adding grass-fed ground beef.

Here's the recipe (please note, I used all organic ingredients):
2-3 eggplants (Since I was just cooking for me, I made a small batch of it, but I'd recommend using 3 eggplants if you are making the dish for 2 or more)
1 zucchini (Again, you can adjust quantity)
1 container of shitake mushrooms
1 jar of tomato sauce
1/2 pound of grass-fed ground beef
1 bag of mozzarella Daiya cheese
Olive oil
Salt
Pepper
Thyme
Oregano
Pre-heat your oven to 350. Slice the eggplant into pretty thin strips, lengthwise, and brush with olive oil. Then sprinkle, salt, pepper, thyme and oregano. Throw them in the oven til they are brown and soft. Meanwhile brown the ground beef with the same seasonings you put on the eggplant  and when it's done, add a bit of the tomato sauce. Saute the mushrooms and zucchini in a bit of olive oil and add the same seasonings you put on the eggplant.  Put a little bit of tomato sauce on the bottom of a baking dish. Put one layer of eggplant, then add all the ground beef, all the veggies and some Daiya cheese. Then, add another layer of eggplant, another layer of sauce and top it off with the remaining Daiya cheese. You can do as many layers as you want. Throw it in the oven at 350 for about 30-45 minutes until the sauce is bubbling and the cheese has melted. Take it out of the oven and enjoy!