Slice the eggplant lengthwise about 1cm thick. Season with dried thyme and salt.
Heat a grill pan over medium-high heat and grill the eggplant until well-marked on both sides and they are softened. Reserve.
Lightly season the mushrooms with salt. Add them in batches to a non-stick sauté pan and cook over medium-high heat until soften and cooked through. Reserve.
Heat the tomato sauce and the béchamel sauce (see our recipes).
Now, begin constructing the lasagna by placing a ladle of béchamel sauce on the bottom of your pan (try a pan about 25cm x 30cm).
Lay down a layer of uncooked pasta sheets on the béchamel.
Now, place a layer of your eggplant on the pasta, then top with tomato sauce.
Add another light coating of béchamel sauce, then another layer of pasta sheets.
Add a light coating of tomato sauce, then the mushrooms.
Add a final layer of pasta sheets, then top with tomato sauce.
The final topping will combine béchamel with the nutritional yeast. Make sure they are mixed together well then top the lasagna.
Bake at 180° C for about 25 minutes. The lasagna is done when a knife can be easily inserted through the pasta sheets.
Cool slightly, brush with olive oil and portion or enjoy right away.
