Smoky Skillet Lasagna with Crispy, Bacon-Y Lentils (One Pot)

veganricha.com

Mark Oberemk

subheading: For the crispy lentils:

¾ cup ( 148.5 g) cooked brown lentils or canned drained

2 teaspoons oil

1 teaspoon soy sauce or tamari

1 teaspoon maple syrup

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

subheading: For the pasta:

1 teaspoon oil

½ cup ( 80 g) chopped onion

3 to 4 ounces ( 85.05 g) of sliced mushrooms

½ teaspoon salt divided

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

2 teaspoons Italian herbs

1 tablespoon all-purpose flour or use gluten-free flour

1 tablespoon soy sauce or tamari

1 tablespoon balsamic vinegar

1 cup ( 236.59 ml) water or broth

15 ounce ( 425.24 ml) can full fat coconut milk

1 tablespoon nutritional yeast

7 no-boil lasagna sheets, or Use 5 regular lasagna sheets, broken up. Or use about 5 ounces of pasta of choice.

½ teaspoon crushed red pepper flakes

3 tablespoons vegan parmesan

½ cup ( 78 g) frozen spinach thawed

subheading: For garnish:

more vegan parmesan, black pepper, fresh herbs such as basil, oregano

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