Lasagna Stew - Center for Nutrition Studies

Ingredients

• 1 onion, diced
• 8 ounces mushrooms (any type), sliced
• 1 smal zucchini, diced
• 4 garlic cloves, minced
• ¼ cup chopped dates
• ½ cup dry red lentils
• 2 Tbsp nutritional yeast flakes
• 2 tsp Italian seasoning
• 1 tsp toasted fennel seeds
• 1 tsp smoked paprika
• ½ tsp sea salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes
• 1 (15-ounce) can diced tomatoes
• 1 (24-ounce) jar low-sodium marinara sauce
• 5 cups low-sodium vegetable broth or water
• 8 ounces (7–8) whole-grain lasagna noodles (gluten-free if necessary), uncooked and broken into pieces
• ¼ cup chopped fresh basil
• 3 garlic cloves, peeled
• 1 (14-ounce) package extra-firm tofu, drained
• ¼ cup nutritional yeast flakes
• 1 Tbsp lemon juice
• ½ tsp onion powder
• ½ tsp sea salt or to taste
• ¼ tsp black pepper
• ¼ tsp ground nutmeg