TVP stands in for ground beef in this entirely vegan lasagna topped with a nutritional yeast-based “cheese” sauce.
1. Finely chop the onions, zucchini and carrots. In a large pot on medium-high heat, add the olive oil and saute the chopped vegetables until soft. Add the minced garlic cloves, TVP, water and diced tomatoes. Then, add the salt, paprika, garlic powder and oregano and mix to combine. Let the sauce cook for about 5 minutes.
2. Meanwhile, make the vegan “cheese” sauce by heating the coconut oil in a small saucepan. Add the salt, turmeric, paprika and garlic powder and stir. Add the flour and nutritional yeast and whisk to combine. Add water and keep whisking until the sauce thins out. Add more water and continue to whisk until a pourable consistency is reached.
3. In a baking tray, add a layer of lasagna noodles, then top with the TVP sauce, and repeat, layering until you have no more sauce or noodles left. Spread the vegan “cheese” sauce all over the top.
4. Bake the lasagna at 400F for 30-45 mins until the top is golden brown.