INGREDIENTS

• 9 lasagna noodles
• 2/3 cup TVP
• 2 servings (about 4 cups) homemade marinara sauce or 2 jars of spaghetti sauce (we like Muir Glens)
• 1 small onion
• 1 small bell pepper
• 10 bella mushrooms
• 1 block extra firm tofu
• minced garlic
• salt and ground black pepper, to taste
• 1 teaspoon smoked paprika 
• 1 tablespoon nutrional yeast flakes
• 2 teaspoons onion powder
• 2 tablespoons dried italian spices (e.g. basil, oregano, parsley, thyme, et cetera)

DIRECTIONS

Lasagna Noodles

1. Bring a pot of water to a rolling boil, lower heat.
2. Drop in the lasagna noodles, cover with a lid, and cook until they are soft, about 7 minutes. 
3. Place the lasagna noodles in the cold water. I like to fill my kitchen sink with cold water. This prevents them from breaking down and sticking together.

Sauce, veggies and TVP mixture 

1. Fry the veggies and garlic over medium heat for a few minutes.
2. Mix in the marinara sauce and the TVP, LightLife vegan crumbles, or lentil beans and lower heat and simmer so that the TVP absorbs the spaghetti sauce, producing a thick sauce.

Seasoned Tofu (mock feta cheese)

1. Crumble a block of tofu, to resemble feta cheese.
2. Sprinkle tofu with nutritional yeast flakes, onion powder, garlic powder, and whatever dried italian spices you have available (e.g. oregano, basil, thyme, et cetera).

Putting it all together

1. Preheat oven to 400 degrees.
2. Add a thin layer of the spaghetti sauce to the lasagna pan, which prevents sticking.
3. Layer 3 lasagna noodles.
4. Layer half of the marinara sauce and TVP mixture.
5. Layer half of the veggies.
6. Layer 1 cup spaghetti sauce.
7. Layer 3 noodles.
8. Layer the remaining marinara sauce and TVP mixture.
9. Layer the rest of the veggies.
10. Layer 1 cup spaghetti sauce.
11. Layer 3 noodles.
12. Layer the seasoned tofu mixture.
13. Bake for 30 minutes.