Skillet Lasagna
Ingredients
- 1 cup of tvp
- 1 can of lentils
- 1 onion
- red pasta sauce
- tomato paste
- carrot
- 1/4 cup of cashew or coconut cream
- 2 cups of spinach
- 1/2 pack of broken up lasagna strips
- vegan cheese (optional)
- garlic powder
- onion powder
- dried basil
- dried oregano
Preparation
Rehydrate tvp in a bowl by mixing equal amounts of tvp and boiling water in a bowl and letting it sit for 10 minutes
In a deep skillet add onion and carrot with some salt and let it cook for until tender
Add rehydrated tvp, lentils, tomato sauce, tomato paste and seasonings to the skillet. Bring to a simmer and let it cook for 20 minutes
Meanwhile, cook your lasagna noodles in boiling water. Be careful to not let them stick together. I use a fork and some tongs to pull them apart
Add cashew cream, spinach and cooked lasagna noodles to skillet mixture, stir well
Top with vegan cheese and place under the grill on a medium heat for about 20 minutes