Notes: Feel free to use gluten-free pasta sheets to make this recipe gluten free.
As opposed to creating the sauce, you could also opt for a store bought tomato based sauce, to make this dish come together quicker.
If you're not a fan of zucchini or eggplant, simply swap it out for another firm, sliceable vegetable like pumpkin. (the pumpkin will change the flavour a bi, it'll make it a touch sweeter)
Recipe and photography by Mira Czarnetzki https://www.instagram.com/the_vegan_egg/?hl=en