Vegan Lentil and Vegetable Lasagna

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Cook the whole wheat lasagna noodles according to package instructions. Drain and set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the diced carrots and bell peppers, and sauté for 5 minutes until slightly softened.

4. 4

   Add the cooked green lentils, spinach, garlic powder, dried oregano, salt, and black pepper to the skillet. Stir and cook for another 3-4 minutes until the spinach is wilted and everything is well combined.

5. 5

   Spread a thin layer of tomato sauce on the bottom of a baking dish.

6. 6

   Place a layer of lasagna noodles over the sauce. Top with a portion of the lentil and vegetable mixture, then spoon over some tomato sauce. Sprinkle with a little nutritional yeast.

7. 7

   Repeat the layers (noodles, lentil mixture, tomato sauce, nutritional yeast) until all ingredients are used, finishing with a layer of noodles and tomato sauce on top. Sprinkle the remaining nutritional yeast over the top layer.

8. 8

   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly golden and bubbling.

9. 9

   Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Vegan Lentil and Vegetable Lasagna!