Easy and Yummy 1-Pot Vegan Lasagna

 I've made this for the second Sunday in a row and it is delicious and one of my new favorite cooked vegan/plant based meals for the weekend!!!!

Ingredients

1 cup of organic peas or any green you like

2-3 TBPS of honey or agave whatever sweetener you like

2 garlic powder or minced garlic

2 tsp paprika

2 tbsp of nutritional yeast

2 tsp oregano

1 cup onion, chopped

1/4 of green pepper

1-2 medium sized carrots, grated or chopped

7 sheets whole wheat  lasagna pasta 

1 cup of  chickpeas, tofu or any beans (pulsed)

1 can crushed tomatoes 

Salt and pepper to taste

Instructions

In a food processor pulse 1-2 carrots, chickpeas (meat sub) and a half of onion quartered, and green pepper. Pulse until their chopped. Heat a large pot over medium-high heat. Once hot, add mixture along with seasonings except for nutritional yeast. Stir fry for a few minutes. If it starts burning, add a splash of water. Add crushed tomatoes, sweetener and nutritional yeast let it simmer for a few minutes.

Break the lasagna sheets into smaller pieces (about 1-inch x 1-inch) and add them to the pot with the remaining ingredients. Add a little water, mix everything well together and bring to a boil. Stir frequently to prevent the pasta from sticking to the bottom.

Once boiling, lower the heat and let it simmer for 20-25 minutes or until the pasta is soft. Add in peas/greens near the end. Keep stirring.

Season to your taste buds. With additional nutritional yeast and oregano, salt and pepper.

Store leftovers in an airtight container in the fridge for 3-5 days or in the freezer for even longer.