Name: Smoky Skillet Lasagna with Crispy, Bacon-y Lentils
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.75 cup cooked brown lentils (or canned drained); 2 tsp oil; 1 tsp soy sauce (or tamari); 1 tsp maple syrup; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp oil; 0.5 cup chopped onion; 3.5 oz sliced mushrooms; 0.5 tsp salt (divided); 1 tsp onion powder; 1 tsp garlic powder; 1 tsp smoked paprika; 2 tsp Italian herbs; 1 tbsp all purpose flour (or use gluten-free flour); 1 tbsp soy sauce (or tamari); 1 tbsp balsamic; 1 cup water (or broth); 15 oz coconut milk (full fat); 1 tbsp nutritional yeast; 7 null lasagna sheets (no-boil, or Use 5 regular lasagna sheets, broken up. Or use about 5 ounces of pasta of choice.); 0.5 tsp pepper flakes (crushed red); 3 tbsp vegan parmesan; 0.5 cup frozen spinach (thawed); null to_garnish vegan parmesan (more); null to_garnish black pepper; null to_garnish fresh herbs (such as basil, oregano)

Instructions

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1

Drain the cooked brown lentils (0.75 cup), let them drain for at least mins (15) to remove excess moisture. You can drain it in a strainer, and then put some paper towels under the strainer to absorb any excess moisture.
2

Heat oil (2 tsp) in a skillet over medium-high heat. Add the cooked brown lentils (0.75 cup), spread them out evenly and let them cook for 3 mins (2 to). Then, stir or flip and continue to cook them until they start to get puffy and crisp up on some of the edges. This can take anywhere from 8 mins (5 to).
3

Once the lentils are starting to get puffy, brown and crispy on the edges, add in the soy sauce (1 tsp), maple syrup (1 tsp), onion powder (1 tsp), garlic powder (1 tsp), and smoked paprika (1 tsp), tossing to coat the lentils really well. Continue to cook the lentils to crisp them up a bit more, another mins (2) or so. Taste and adjust flavor, add a bit of salt (0.5 tsp), if needed, then remove the lentils from the skillet.
4

Add oil (1 tsp) to the same skillet over medium-high heat. Add the chopped onion (0.5 cup), sliced mushrooms (3.5 oz), and salt (0.25 tsp). Mix well, and continue cook until the onion starts to turn translucent. [3-4 mins].
5

Then, add in onion powder (1 tsp), garlic powder (1 tsp), smoked paprika (1 tsp), Italian herbs (2 tsp), and all purpose flour (1 tbsp) and mix, then cook for min (1). Then mix in soy sauce (1 tbsp), balsamic (1 tbsp), and water (0.5 cup).
6

Mix really well, so that all of the flour mixes in and there are no lumps. Then, add in coconut milk (15 oz), nutritional yeast (1 tbsp), and the remaining salt (0.25 tsp). Mix in and bring to a boil.
7

Add the sheets (7 lasagna) to the skillet, the remaining water (0.5 cup), and mix and press the lasagna sheet pieces into the mixture.
8

Cover the pan with a lid, and cook for 18 mins (15 to). Stir once in between to make sure that the sheets are not sticking to the bottom. If the pasta needs more liquid, then add in another 1 cup water (0.5 to).
9

Once the lasagna noodles are cooked to preference, add in the pepper flakes (0.5 tsp), vegan parmesan (3 tbsp), and frozen spinach (0.5 cup) and mix in. Cover the lid, reduce the heat to low and simmer for mins (2) or so, then turn off the heat.
10

Then, let the skillet sit for a few minutes, open the lid, and either or transfer the lasagna into serving bowls and top those bowls with the crispy lentils or top the skillet itself with the crispy lentils and some [to_garnish fresh herbs], [to_garnish black pepper], and more [to_garnish vegan parmesan], and serve.
11

Store: refrigerate for upto 3 days. Store the lentils separately so that they don’t absorb too much moisture from the lasagna. Reheat in the microwave or skillet.