Vegan Zucchini Lasagna

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife.

3. 3

   Cook the lentils according to package instructions until tender, then drain and set aside.

4. 4

   In a skillet, heat the olive oil over medium heat. Add the bell peppers and sauté until soft, about 5 minutes.

5. 5

   Add the cooked lentils, garlic powder, onion powder, and Italian seasoning to the skillet. Stir well to combine.

6. 6

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

7. 7

   Layer zucchini slices over the sauce, followed by a layer of the lentil mixture, a layer of marinara sauce, and a layer of vegan cheese.

8. 8

   Repeat the layering process until all ingredients are used, finishing with a layer of zucchini and a generous topping of vegan cheese.

9. 9

   Cover the dish with foil and bake in the preheated oven for 30 minutes.

10. 10

    Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

11. 11

    Let the lasagna cool for a few minutes before slicing and serving.