Ingredients

• 1 Tablespoon olive oil

• 2 teaspoons Italian herb mix

• 1 teaspoon oregano

• 2 Tablespoons Balsamic vinegar

• 1 large yellow onion diced

• 10 oz Portabella mushrooms chopped

• 1/2 cup of walnuts

• 1 small carrot diced

• 3/4 cup of cooked French lentils

• 2 cloves of garlic chopped

• ½ teaspoon of chili flakes

• 3 cups of tomato sauce

• ¼ cup nutritional yeast

• 1 ½ cup non-dairy milk

• 3/4 cup of water

• 6 oz vegan lasagna noodles (about 6-8), broken into thirds

• 2 cups of baby spinach

• Salt and pepper to taste

 

Instructions

Making the lasagna

1. Set an 10/11-inch skillet over medium heat. Pour the olive oil in. Add the onions and brown.

2. Add the lentils, walnuts, garlic, chili flakes, mixed herbs, oregano, Balsamic vinegar and salt, and pepper. Stir and cook until garlic is fragrant, about 30 seconds.

3. In a food processer, pulse the onions, lentil and walnut mixture two or three times.

4. Add back to the skillet.

5. Add the  carrot to the skillet. Saute about 5 minutes.

6. Add nutritional yeast.

7. Pour the tomato sauce in and stir. Bring the sauce and vegetables up to a simmer.

8. Add in non-dairy milk and extra water.

9. Nestle the broken lasagna noodles into the sauce mixture in the skillet. Try to submerge them in sauce by pushing them around. Cover the skillet and gently simmer until the lasagna noodles are just-tender, about 15-17 minutes. (Note: Add ¼ cup more water if needed if the mixture seems to be drying out too fast.)

10. Stir the vegetables and noodles, just to check that all the noodles softened up.  Add the spinach, stir in. Place the lid on top and cook the lasagna for another 10 minutes.

11. Serve the lasagna hot with a drizzle of olive oil or pine nuts if you like.

​

​

Note: You can pre-boil the lasagna noodles for about 3 to 5 minutes, if you take this step, you will not need extra water.