In a large fry pan, heat oil over medium heat. Cook onion for 3-4 minutes until softened. Add garlic, mushrooms and cook a further minute.
Add turkey mince, cook for 5 minutes, breaking up any lumps with a spoon. Pour in the passata and stock, season with pepper and simmer for 15 minutes
Meanwhile, preheat oven to 180°C (160°C fan forced). Slice eggplant and place onto a lined baking tray. Spray lightly with olive oil. Bake for 8 minutes until tender.
Place silverbeet into a heatproof bowl. Top with boiling water to cover and let stand for 1 min. Drain well
Grease a 12 cup capacity ovenproof dish. Spoon a layer of sauce into the dish. Top with two sheets lasagne, top with sauce again.
Layer with eggplant slices, more sauce, ricotta and silverbeet. Top with two lasagne sheets, more sauce, then zucchini and tomato slices.
Place bocconcini pieces on top, sprinkle with black pepper and bake for 35 minutes. Garnish with basil leaves
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