Vegan Lasagna

• 1 box Lasagna Noodles (16 Ounce Box)
• 2 Tablespoons Olive Oil
• 1 whole Onion, Diced
• 2 cloves Garlic, Minced
• 2 stalks Celery, Chopped
• 1 can 540ml Can, Cracked Black Pepper & Garlic Diced Tomatoes
• 1 can 540 Ml Can, Crushed Tomatoes
• 1 can 540ml Can, Rinsed Black Beans
• 1 cup Roasted Red Peppers, Roughly Chopped
• 1/2 cups Basil Finely Chopped
• 1 package 350g Package, Extra Firm Tofu Crumbled
• 1/2 cups Nutritional Yeast
• 1 bag 7oz Bag Go Veggie Mozzarella Cheese
• 12 sprigs Chives, Finely Chopped

1. Please note I added 6 lentil burgers into the filling mixture, but you can add whatever leftovers that work for you!
2. I didnt add any extra spices because the mix was tasty enough!
3. Preheat oven to 350 F. Im sure I dont need explain to you all how to make a lasagna, you know what youre doing!
4. But I will anyway!
5. Cook the lasagna noodles according to package instructions then drain and set aside.
6. Heat the oil in a large pot over medium heat then add onions, garlic and celery.
7. Cook until tender.
8. Add in all the canned ingredients, roasted red peppers and basil (and in my case I also added some smashed lentil burgers) and let simmer while you mix the tofu and nutritional yeast together in a bowl (I used this as a ricotta cheese substitute).
9. In a 13 x 9 lasagna dish, spoon a layer of the veggie mix on the bottom, then add a layer of the noodles, then add another layer of the veggie mix over the noodles and sprinkle some of the tofu mix on top.
10. Repeat layers until the dish is full.
11. Spread the cheese over the top and sprinkle on the chives.
12. Cook at 350 F for 45 minutes.
13. I turned the oven up to 500 F for the last 6 minutes just to get some nice color.

lasagna noodles, olive oil, onion, garlic, stalks celery, garlic, black beans, red peppers, basil, yeast, mozzarella cheese, chives

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-lasagna-2/ (may not work)