Name: Vegan Layered Lentil Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Cooking spray -; Zucchini, thinly sliced lengthwise - 1 medium; Onion, thinly sliced - 1 medium; Tomatoes, thinly sliced - 2 medium; Sliced fresh mushrooms - 1 cup; Canned lentils, drained and rinsed - ½ cup; Garlic powder, or more to taste - 1 teaspoon; Shredded vegan Cheddar cheese - ½ cup; Salt and ground black pepper to taste - ½ cup

Ingredients for - Vegan Layered Lentil Casserole

1. Cooking spray

2. Zucchini, thinly sliced lengthwise 1 medium

3. Onion, thinly sliced 1 medium

4. Tomatoes, thinly sliced 2 medium

5. Sliced fresh mushrooms 1 cup

6. Canned lentils, drained and rinsed ½ cup

7. Garlic powder, or more to taste 1 teaspoon

8. Shredded vegan Cheddar cheese ½ cup

9. Salt and ground black pepper to taste ½ cup

How to cook deliciously - Vegan Layered Lentil Casserole

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.

2 . Stage

Layer 1/2 of the zucchini in the bottom of the prepared pan, followed by 1/2 of the onion, 1/2 of the tomatoes, and all of the mushrooms. Sprinkle garlic powder over top, followed by 1/2 of the vegan cheese. Add remaining onions in a layer and spread all lentils over top. Finish layers with remaining zucchini, tomatoes, and cheese.

3 . Stage

Bake, uncovered, in the preheated oven until veggies are tender and cheese is melted or crisp, depending on what type you use, 30 to 40 minutes. Let stand for about 15 minutes before serving.