Smoky Skillet Lasagna with Crispy, Bacon-Y Lentils

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the crispy lentils:

¾ cup 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 chopped onion

3 to 4 ounces 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 water, or broth

15 ounce 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 frozen spinach, thawed

subheading: For garnish:

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

Directions at veganricha.com

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