Vegan spinach and eggplant lasagna

Ingredients for 2 servings:

• 12 lasagna sheets, possibly more
• 1 eggplant(s)
• salt water
• 250 g leaf spinach, fresh or frozen
• 1 pack of cheese substitute, vegan, grated
• 500 ml tomatoes, chopped
• 2 garlic cloves
• 400 ml plant milk (plant drink), unsweetened
• n. B. Flour for the béchamel sauce
• 25 g margarine
• Olive oil for frying
• salt and pepper
• some thyme, fresh or dried
• some oregano, fresh or dried
• some marjoram
• some cayenne pepper or chili powder
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Halve the eggplant, leaving the stem intact, and cook in salted water for about 3 minutes, then drain. Meanwhile, wash the spinach, removing the stalks from large leaves. Blanch in salted water until wilted, then drain. Cut the eggplant into slices about 0.5 cm thick, season with salt, and fry vigorously in olive oil, one at a time. Remove and pat off any fat. Season the tomatoes to taste with the spices listed. Add plenty of salt, as the spinach neutralizes the salt. Add the garlic and pepper to the tomatoes. Cover the bottom of a large baking dish with the tomato mixture. Then add the first layer of lasagna sheets, chopping them up if necessary to cover the entire dish. Then add a layer of fried eggplant—or spinach, it doesn’t matter. For the béchamel sauce, melt the margarine, then add about 1/4 of the flour and stir with a whisk. Now add the plant-based milk until the sauce thickens. Do not add any more fat. Continue with the flour, then the milk. Repeat until the milk and flour are used up and the mixture is nice and smooth. Continue processing immediately. Pour half of the béchamel sauce over the vegetable layer, then season with salt, pepper, and nutmeg. Add another layer of leaves, then spinach or eggplant. Cover with the remaining tomato sauce and sprinkle over 1/4 of a package of cheese. Now comes the third layer of lasagna sheets. Fill with the remaining béchamel sauce and season as above. Finally, sprinkle over 3/4 of a package of vegan cheese. Season again with salt, pepper, and nutmeg. Place the lasagna in the oven at 200°C (top/bottom heat) for 30 minutes. Cover with aluminum foil first, if necessary. Remove and let cool for 5 minutes, then serve.