Creamy Pasta Free Eggplant Lasagne

This is an easy pasta free lasagne that I often make. All you really need to do is make a simple marinara sauce, and with the use of a few vegan staples and some fresh vegetables you're all good.

Note: You need a mandolin or slicer for this recipe!

I use the marinara sauce recipe you'll find in Veganomicon, with a few changes. 

• 2 teaspoons olive oil
• 4 cloves garlic, minced
• 1 & 1/3 can diced tomatoes
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/2 teaspoon salt
• 1 teaspoon flour (diluted in water, to thicken the sauce)
• 1/3 cup dry white wine
• Black pepper & salt
  
  For the lasagne:
• 1 large eggplant
• 1 zucchini
• 2 cups baby spinach
• 1/3 cup toffuti cream cheese
• 2 tablespoons nutritional yeast
• squeeze of lemon
• Vegan cheese (optional)

For the cream layers, you'll need to slightly heat the toffuti so that it's spreadable. Mix in the nutritional yeast and add squeeze of lemon.

Make sure the eggplant and zucchini are sliced thinly, you'll use the eggplant in place of pasta. On each layer of eggplant, add the toffuti mix first, spinach and then marinara sauce. I've topped mine with a melty vegan cheese.

Bake for about 30 minutes at 180 celsius.