Ingredients

1 cup crumbles

1 cup vegetable broth

2 tbsp olive oil

1 tsp fennel seeds

2 tbsp tomato paste

Pinch of salt, pepper, garlic powder

3 cups crushed tomatoes with basil

1 package no-boil lasagna noodles

8 oz shredded mozzarella cheese (use vegan if desired)

Directions

1. Add the vegetable broth to the crumbles in a medium bowl. Mix and set aside for 10 minutes.

2. Heat olive oil in large skillet over medium heat. Add fennel seeds, and toast.

3. Add the crumbles to the oil, then stir in tomato paste.

4. Add the crushed tomatoes, and stir to combine. Add pinch of salt, pepper, and garlic powder to taste. Cook for 10 minutes, then set aside to cool.

5. Preheat oven to 350. Grease a loaf pan and set aside.

6. Make the lasagna: add a small layer of sauce to the loaf pan, then cover with noodles. Add about ¼ cup of sauce on top of noodles, then cover with cheese. Repeat until the sauce is used up.

7. Top the final layer with more cheese, then bake for 25 minutes, until golden brown on top.

8. Serve warm!

Extra Tips: When sautéing the crumbles, add sliced or diced seasonal vegetables as desired.