Becky's Dairy-Free Low-Carb Lasagna

This recipe requires specific ingredients that can be difficult to find. Unfortunately, because there are so few replacements for non-dairy cheese, they are necessary.

I am intentionally leaving the exact measurements of the ingredients flexible as you can make this in any size dish (I use those foil lasagna dishes so I can just pop it in the freezer afterwards). The directions are always the same, however, and if you have extra ingredients you can just make yourself another lasagna. If you have "too few" ingredients, you'll just end up with a "thin" lasagna, but that's ok too!

Ingredients
Large jar of pasta sauce
1 or 2 bags of turkey pepperoni (Hormel makes it). If you cannot find turkey pepperoni, use more eggplant instead.
1 or 2 eggplants cut into very slin rounds.
1-2 pounds ground turkey (ground beef isn't good for Becky)
At least 14 oz Vegan Cheese Mozzarella flavor, shredded. Note that the product must be lactose-free and casein-free for Tenley. If it is 100% vegan, then it definitely will be. If your grocery store has an organic or health section, you might find this product there near the tofu (this section is oftentimes beside the produce section). You can find out whether your local store might carry this product by clicking here.
Italian seasoning
Garlic powder
If you can find it: 1-2 bags of Al Fresco Sweet Italian Style Sausage cut into very small chunks. If you cannot find it, just use 1/2-1 tablespoon of fennel seed instead (although it definitely tastes better with the sausage).

Directions
1. Brown the ground turkey. While you are browning it, add Italian seasoning and garlic powder to your liking. For 2 pounds of ground turkey, I tend to add about 2-3 tablespoons of italian seasoning and about a teaspoon of garlic powder.
2. When the ground turkey is almost browned, add the Al Fresco sausage. If you could not find it, add the fennel seeds. Finish browning the meat.
3. Pour some pasta sauce in the bottom of your lasagna dish so it just coats it.
4. The turkey pepperon and eggplant will act as your layers (i.e. they are the "noodles" in a normal lasagna). You may layer them however you like (i.e. if you have more eggplant than pepperoni, have more eggplant layers), but each layer should be placed in the following order:

layer (a layer should consist of the same ingredient. Thus, you should have some eggplant layers, some pepperoni layers, etc.)
pasta sauce
ground turkey
sprinkle of garlic powder
Vegan cheese

5. If you have any leftover pasta sauce after your layers are complete, pour it around the sides of the lasagna and shake the container so it fills in the gaps.
6. Cover the lasagna (putting aluminum foil over it is fine) and bake at 375 for 1 hour.
7. Place a piece of masking tape on the top of the container and write "Becky's Lasagna" and the date on it. After it cools a bit, toss it in the freezer.