3 roma tomatoes, chopped, or 8 oz mushrooms, chopped (or ¾ c additional "meat")
2 c meat substitute such as soy crumbles or cooked lentils (or real meat, cooked and drained, if you roll that way)
9 lasagna noodles (I used whole wheat, pre-cook if using gluten free noodles)
6 slices of cheddar or American cheese (or cheddar-style Daiya)
Instructions
Preheat oven to 350 degrees F. Spritz a 9 x 9 inch dish (or equivalent, mine was slightly longer and skinnier) with nonstick spray.
Mix together the sauce, water (decrease by ½ c if using precooked noodles), tomatoes, and "meat".
Spread ½ c sauce on the bottom of the pan. Layer 3 noodles, spread 1 c (heaping) sauce mixture over top. Top with 3 slices of cheese, broken up. Add another 3 noodles, 1 c sauce, 3 noodles, remaining sauce, and the last of the cheese.
Cover with foil and bake for 50 minutes. Remove foil and broil for additional 1 - 2 minutes to melt cheese, if necessary.
Let cool slightly and cut into 6 slices. Serve hot. Store leftovers in the fridge.
Notes
Feel free to increase the cheese for a cheesier lasagna. If using American cheese or Daiya, it will pretty readily melt and you should not need to broil. Nutritional estimate uses wheat noodles, tomatoes, soy crumbles, and homemade sauce.