*I have found that some brands of oven-ready lasagna noodles can take quite a while to cook. Using a larger amount of pastsa sauce helps to keep the lasagna moist but also helps to cook the noodles. For quicker preparation, I prefer using regular noodles and parboiling them according to the package instructions.

1. To make the lentil “meat” sauce, ensure you have rinsed and drained your dry lentils to remove any dirt or small rocks.
2. Add a touch of oil, broth or water to a large sauté pan. Sauté the onion and garlic for 2-3 minutes until soft and fragrant. Season with a sprinkling of salt and pepper.
3. Add the rinsed and drained lentils, broth, and bay leaf. Bring to a boil and reduce to a simmer. Cook, covered, for 15 minutes until most of the broth has been absorbed and the lentils are mostly cooked.
4. Add the chipotle in adobo sauce, cumin, smoked paprika, ground sunflower seeds, tamari, and worcestershire sauce. Cook for an additional 5-10 minutes until most of the water has been absorbed. The lentils should be fully cooked by now and you should be able to mash them a bit with the back of your spoon. Set aside.
5. Meanwhile, blend all of the ingredients to make the tofu cheese sauce. (The sauce shouldn’t be watery but it should be pourable. If your tofu was quite firm and the sauce is not pourable just add more plant milk to thin it).
6. Cook your noodles according to the package instructions. I find that adding a bit of olive oil to the cooking water can help to prevent any noodles from sticking.
7. To compile the lasagna, stir 1 ¼ cup (296 ml) pasta sauce into the lentil mixture to moisten it. Start the layers by spreading a thin layer of pasta sauce on the bottom of your baking dish. Then add a layer of noodles and another thin layer of sauce. Next; spoon on a layer of lentil “meat”, then drizzle a layer of tofu “cheese”, then lay noodles on top and repeat with sauce, “meat” and “cheese”. You should have three layers of “meat” and “cheese”. Finish with a layer of noodles, then tomato sauce, and then a drizzle of the tofu cheese on the very top.
8. Bake, covered, at 400 degrees F for 30 minutes or until the noodles are soft and the sauce is bubbling. Uncover for an additional 10 minutes to crisp up the top. Remove from the oven and allow to sit for 10-15 minutes before slicing.
9. Sprinkle the top with basil if desired and try serving your lasagna with garlic bread and a vegan caesar salad!
10. This lasagna freezes well if you allow it to cool completely and then freeze. Allow to defrost in the fridge overnight and reheat (covered) at 350 degrees F for 30 minutes or until warm. Reheating the lasagna from frozen will take much longer and ensure it stays covered with aluminum foil so that it doesn’t dry out.