This vegan lasagna has a traditional, familiar taste. It is simple, with basic ingredients, and is quick and easy to make.
Layers, from bottom to top:
- Sauce (diced tomatoes and crushed tomatoes with spices – oregano, basil, marjoram, thyme, garlic powder, onion flakes)
- Oven ready lasagna noodles
- Sauce and cooked brown lentils
- Optional tofu bacon bits
- Cheese (vegan mozzarella from Jay Astafa’s recipe)
Bake at 400 F for 45 minutes covered; uncover and bake for 5 more minutes.