Step 1

Drain the cooked lentils, let them drain for at least 15 minutes before using, so that any excess moisture dries out. You can drain it in a strainer, and then put some paper towels under the strainer to absorb any excess moisture.

Step 2

Heat a skillet over medium-high heat and then add the oil. Once the oil is hot, add the lentils to the skillet and spread them out evenly and let them cook for 2 to 3 minutes. Then, stir or flip and continue to cook them until they start to get puffy and start to crisp up on some of the edges. This can take anywhere from 5 to 8 minutes, depending on your skillet and the stove.

Step 3

Once the lentils are starting to get puffy, brown and crispy on the edges, add in the soy sauce, maple syrup, and the spices, tossing to coat the lentils really well. Continue to cook the lentils to crisp them up a bit more, another 2 minutes or so. Taste and adjust flavor, add a bit of salt, if needed, (add a few drops of liquid smoke for extra smokyness) then remove the lentils from the skillet.

Step 4

Add the teaspoon of oil to the same skillet over medium-high heat. Add the onion, mushroom, and 1/4 teaspoon salt. Mix well, and continue cook until the onion starts to turn translucent. 3-4 mins. Then, add in all of the dry spices and herbs and the flour and mix, then cook for a minute, then mix in the soy sauce, balsamic vinegar, and half the water. Mix really well, so that all of the flour mixes in and there are no lumps. Then, add in the coconut milk, nutritional yeast, and the remaining 1/4 teaspoon of salt. Mix in and bring to a boil.

Step 5

Add the broken up lasagna sheets to the skillet, remaining water, and mix and press the lasagna sheet pieces into the mixture.

Step 6

Cover the pan with a lid, and cook for 15 to 18 minutes. Stir once in between to make sure that the sheets are not sticking to the bottom. If the pasta needs more liquid, then add in another 1/2 to 1 cup of hot water.

Step 7

Once the lasagna noodles are cooked to preference, add in the pepper flakes, vegan parmesan, and spinach and mix in. Cover the lid, reduce the heat to low and simmer for 2 minutes or so, then turn off the heat.

Step 8

Then, let the skillet sit for a few minutes, open the lid, and either or transfer the lasagna into serving bowls and top those bowls with the crispy lentils or top the skillet itself with the crispy lentils and some fresh herbs, black pepper, and more vegan parmesan, and serve.

Step 9

Store: refrigerate for upto 3 days. Store the lentils separately so that they don’t absorb too much moisture from the lasagna. Reheat in the microwave or skillet