Vegan, Plant-Based Gluten-Free Lasagna Recipe

Ingredients:

- 1 pack of gluten-free lasagna noodles

- 1 cup cooked lentils

- 1 cup diced zucchini

- 1 cup diced bell pepper

- 1 cup diced onion

- 2 cloves of garlic, minced

- 1 can of crushed tomatoes

- 1 cup vegetable broth

- 1 tablespoon olive oil

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- 1 teaspoon dried thyme

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large pot, bring water to a boil and cook the gluten-free lasagna noodles according to package instructions. Once cooked, drain and set aside.

3. In a separate skillet, heat olive oil over medium heat. Add in the minced garlic and cook for 1-2 minutes until fragrant.

4. Next, add in the chopped vegetables (zucchini, bell pepper, and onion) and cook for 5-7 minutes until they start to soften.

5. Stir in the cooked lentils and canned crushed tomatoes into the skillet. Pour in the vegetable broth and add in the dried oregano, basil, and thyme. Season with salt and pepper to taste.

6. Let the vegetable and lentil mixture simmer for 10-15 minutes until the sauce thickens.

7. In a 9x13 inch baking dish, spread a layer of the vegetable and lentil mixture on the bottom. Then, add a layer of cooked lasagna noodles on top. Repeat this process until all the ingredients are used up, ending with a layer of the vegetable and lentil mixture on top.

8. Cover the dish with foil and bake for 25-30 minutes.

9. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the lasagna is cooked through.

10. Let the lasagna cool for a few minutes before slicing and serving with your favorite salad or side dish. Enjoy your delicious vegan plant-based gluten-free lasagna!