Vegan Lentil  Skillet Lasagna

Ingredients: – 1 cup chopped onion – 2 tablespoons olive oil – 1 clove garlic minced – ½ cup dry red lentils rinsed – 1 batch tofu ricotta – 1 (25) ounce jar marinara sauce

Ingredients: – 6 gluten free no-boil lasagna noodles broken into large pieces – 1 ½- 2 cups water – Salt and pepper – Nutritional yeast (optional) – Fresh basil (optional)

In a large deep skillet, heat olive oil on medium heat. Add chopped onions. Cook until translucent. Add minced garlic. Cook 30 seconds longer.

In a large deep skillet, heat olive oil on medium heat. Add chopped onions. Cook until translucent. Add minced garlic. Cook 30 seconds longer.

Add marinara sauce, dry lentils, lasagna noodles, salt, pepper, and 1 ½ cups water. Push the noodles down so they're covered by the liquid.

Add marinara sauce, dry lentils, lasagna noodles, salt, pepper, and 1 ½ cups water. Push the noodles down so they're covered by the liquid.

Cook covered for 20-25 minutes, stirring every few minutes to make sure lentils and noodles are not sticking to the pan. Add more water as needed.

Cook covered for 20-25 minutes, stirring every few minutes to make sure lentils and noodles are not sticking to the pan. Add more water as needed.

Scoop large spoonfuls of tofu ricotta and add it to the top of the lasagna. Heat a couple more minutes. Serve with nutritional yeast.

Scoop large spoonfuls of tofu ricotta and add it to the top of the lasagna. Heat a couple more minutes. Serve with nutritional yeast.

Click to get  the recipe @ createmindfully.com