Vegan World's Best Lasagna

Ingredients

• 450g (1 lb) lentils (cooked and drained)
• 300g (10.5 oz) mushrooms, diced
• 120g (1/2 cup) minced onion
• 2 cloves garlic, crushed
• 1 (800g) can crushed tomatoes
• 2 (200g) cans canned tomato sauce
• 2 (170g) cans tomato paste
• 120ml (1/2 cup) water
• 2 tablespoons maple syrup or agave nectar
• 4 tablespoons chopped fresh parsley, divided
• 1.5 teaspoons dried basil leaves
• 1.5 teaspoons salt, divided, or to taste
• 1 teaspoon Italian seasoning
• 0.5 teaspoon fennel seeds
• 0.25 teaspoon ground black pepper
• 12 lasagna noodles
• 450g (16 oz) firm tofu, crumbled
• 75g (1/2 cup) nutritional yeast
• 150g (5.5 oz) vegan mozzarella cheese, sliced

Directions

1. Gather all your ingredients.
2. In a large skillet, cook mushrooms, onion, and garlic over medium heat until softened.
3. Stir in cooked lentils, crushed tomatoes, tomato sauce, tomato paste, and water. Season with maple syrup, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 30 minutes, stirring occasionally.
4. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles and rinse with cold water.
5. In a mixing bowl, combine crumbled tofu with nutritional yeast, remaining 2 tablespoons parsley, and 0.5 teaspoon salt.
6. Preheat the oven to 190°C (375°F). To assemble, spread 375ml (1.5 cups) of lentil sauce in the bottom of a 23x33cm (9x13 inch) baking dish. Arrange 6 noodles lengthwise over the sauce, overlapping slightly. Spread half of the tofu mixture on top. Top with a third of the vegan mozzarella slices. Spoon 375ml (1.5 cups) lentil sauce over cheese, and sprinkle with a quarter cup of nutritional yeast.
7. Repeat layers and top with remaining vegan mozzarella. Cover with foil to prevent sticking.
8. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
9. Let the lasagna rest for 15 minutes before serving.