1 large eggplant
2 lasagne sheets (or more depending on the size of the dish you use)
1 jar pasta sauce
2 tablespoons nutritional yeast
1 tablespoon corn flour
1/2 cup soymilk
Slice the eggplant and layer it on the bottom of a roasting dish. (I just happen to have a roasting dish that is the same size as a large lasagne sheet.)
Spread a generous amount of pasta sauce over the eggplant.
Top with a lasagne sheet.
Repeat with 2 layers, or as many as your dish will hold.
In a little bowl combine the nutritional yeast, corn flour & soymilk. Whisk until well combined. (You can precook this bit if you want to thicken it more. This can be done in the microwave to save time.)
Pour the milk mixture on the top of your lasagne.
Cover the lasagne with foil & bake in a hot oven for 20 mins.
Remove foil and bake for another 10 minutes or until lasagne sheets are soft.