There are great lasagna noodles made from rice that are gluten free, but here is another option for a gluten free, vegan dish that is creamy and delish! I call this Eggplant Lasagna, sliced eggplant is used instead of lasagna noodles which up your veggie intake and give you all of those amazing phytochemicals, also really helpful for watching your carbs.
Blend to a creamy consistency in blender:
1 pkg. soft tofu
1/4 cup soy milk
2-3 minced cloves of garlic
salt, pepper to taste
Alternate layers with: (begin and end with spaghetti sauce)
2 medium Eggplant, sliced longways
Creamy Tofu mixture (above)
1 pkg. vegan mozzarella cheese (I prefer Daiya)
2 large jars of spaghetti sauce of your choice.
Bake 40-45 minutes at 350 degrees until eggplant is tender.
Variation: add a layer of fresh spinach or fresh slices of zucchini.