Name: Vegan Stovetop Lasagna
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tsp oil; 0.5 cup chopped onion; 2 cloves garlic (minced); 0.5 tsp dried thyme; 0.5 tsp dried oregano; 1 tsp dried basil; 1 cup veggie crumbles (or other veggie meats of choice, or chopped up vegan sausage, or a mix of 0.75 cup cooked brown lentils and 0.25 cup coarsely crushed walnuts); 0.25 tsp fennel seeds; 0.25 tsp pepper flakes; 1.5 tsp balsamic vinegar; 0.25 tsp salt; 18 oz marinara (or pasta sauce); 5 noodles lasagna sheets (5-6 regular, broken (7 noodles if using no-boil)); 2 cups vegetable broth (or water, use 2.5 cups for saucier); 0.5 tsp salt; 1 cup vegan cheese shreds (or use 1 cup of cashew mozzarella); 1 cup spinach (chopped, optional); null to_garnish fresh basil (chopped)

Instructions

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1

Heat oil (1 tsp) in a large skillet over medium heat. Add chopped onion (0.5 cup) and garlic (2 cloves), cook until translucent. Stir in dried thyme (0.5 tsp), dried oregano (0.5 tsp), dried basil (1 tsp), veggie crumbles (1 cup), fennel seeds (0.25 tsp), pepper flakes (0.25 tsp), balsamic vinegar (1.5 tsp) and salt (0.25 tsp).
2

Cook until the [veggie crumbles] are golden on the edges (timer: 3-5).
3

Remove half of the [veggie crumbles] from the skillet. Add marinara (18 oz) and mix.
4

Cook for 2 minutes to heat through. Then add vegetable broth (2 cups) and salt (0.5 tsp), and mix.
5

Break sheets (5 lasagna) and add them into the mixture, pressing to cover all noodles. Cover and cook until [lasagna sheets] are cooked to preference (timer: 15-20). Stir once midway. If noodles are sticking or sauce is thickening too much, add water (0.5 cup) and mix.
6

Remove the lid, check [lasagna sheets] and adjust [salt] to taste. Fold in chopped spinach (1 cup) if using. Sprinkle the remaining [veggie crumbles] and top with vegan cheese shreds (1 cup). Cover and cook to melt the [vegan cheese shreds] (timer: 2-4).
7

Turn off heat. Garnish with [pepper flakes] and fresh [fresh basil], then serve.