The super easy vegan lasagna

The super easy vegan lasagna

Prepxx

Ingredients

  • 1 large can (680 ml) of tomato sauce
  • 12 cooked lasagna noodles
  • 340g of crumbled Tempehine Italian-style tempeh
  • 1 small red onion, chopped
  • 1 small green bell pepper, chopped
  • 1 tablespoon Italian spices
  • 1½ cups grated GUSTA cheese

Preheat the oven to 400°F.

In a 10 x 13 lasagna dish, pour ½ cup of tomato sauce and layer 4 cooked lasagna noodles. Add the crumbled Tempehine tempeh and cover with ½ cup of tomato sauce.
Add another 4 lasagna noodles, the vegetables, sprinkle with Italian spices, and drizzle with ½ cup of tomato sauce.
Layer the final 4 lasagna noodles, the remaining sauce, and top with grated GUSTA cheese.
Bake in the oven for 20 minutes.

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