Vegan Skillet Lasagne – Christine Bailey

Ingredients

• 1 tbsp. olive oil
• 1 onion, chopped
• 1tsp chopped garlic
• 1 red pepper, seeded and diced
• 8 button mushrooms, halved
• 1 can (400g) green or brown lentils, drained
• 100g baby spinach leaves
• 500g jar of pasta sauce
• 1 can chopped tomatoes
• 4 sheets gluten free lasagne sheets, roughly broken
• 349g silken tofu, drained
• 2tsp apple cider vinegar
• 1/2 tsp garlic salt
• 3 Tbsp. nutritional yeast
• 2 Tbsp. cornflour
• 1/2 tsp smoked paprika