Servings: 2 to 4

1/2 cup onion, chopped ½ cup onion, chopped
4 tsp garlic, fresh, minced 4 tsp garlic, fresh, minced
2 cups water or vegetable broth, low-sodium 2 cups water or vegetable broth, low-sodium
1¼ cup tomato, diced, salt-free 1¼ cup tomato, diced, salt-free
1 cup tomato purée 1 cup tomato purée
¾ cup lasagna sheets, wholewheat, broken ¾ cup lasagna sheets, wholewheat, broken
⅓ cup carrots, chopped ⅓ cup carrots, chopped
⅓ cup red bell pepper, chopped ⅓ cup red bell pepper, chopped
⅓ cup zucchini, chopped ⅓ cup zucchini, chopped
¼ cup red lentils, uncooked ¼ cup red lentils, uncooked
2 tsp Italian seasoning 2 tsp Italian seasoning
¼ tsp garlic powder ¼ tsp garlic powder
¼ tsp onion powder ¼ tsp onion powder
Black pepper, freshly ground, to taste Black pepper, freshly ground, to taste
Red pepper flakes, to taste Red pepper flakes, to taste
White pepper, to taste White pepper, to taste
1 tbsp nutritional yeast (optional) 1 tbsp nutritional yeast (optional)
1 cup spinach 1 cup spinach

Saute onion for 4 minutes in some extra virgin olive oil and then add garlic for 1 minute longer.
Add all other ingredients except spinach and nutritional yeast. Stir well to incorporate everything and to make sure lasagna noodles are dispersed.
Bring pot to a boil, lower heat, cover, and simmer until lasagna noodles are al dente, about 20 minutes.
Carefully open lid. Add nutritional yeast and stir. Taste and adjust seasonings as desired. Stir in spinach (if using) and serve.