Of course I had to change it around just a little only because I didn't want to buy any veg crumble when TVP is so much less expensive. And lasagna wouldn't be lasagna without ricotta, so I added a little of that too but it's completely optional.
Here is a link to Vegan Travel Eats recipe:
https://vegantraveleats.com/beefy-skillet-lasagna/ Thank you so much to Valerie for sharing this wonderful recipe. It is going into my recipe favorites and I can't wait to make it again.
Here is the recipe again with the changes I made.
The Italian TVP
1 cup TVP
1 cup hot water
1 tbsp fennel seeds
1 tsp ground sage
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp pink salt
4 tbsp low sodium tamari
1 tbsp red wine vinegar
Add all of the ingredients to the hot water and stir to combine. Cover and let sit for about five minutes. The TVP will absorb all the liquids.
Transfer the the Italian TVP to a large skillet with a lid and add the following.
1 24 oz jar of marinara
1/2 cup plain unsweetened plant milk
1 cup of water
8 oz of lasagna that has been broken into 1 to 1 1/2 inch pieces
1 tbsp nutritional yeast
You will also need the following:
1 cup of shredded mozzarella
2 tbsp of ricotta
1 handful of chopped spinach
Stir to combine ensuring the lasagna is mostly covered. Bring to a boil, reduce heat, cover and let simmer for 15 - 20 minutes. Be sure to stir a few times while it's simmering to make sure nothing sticks.
After 20 minutes, add the mozzarella and ricotta. Stir and cover again. Leave it on the heat for another five minutes.
You can add the spinach when you add the vegan cheeses if you like. I do not like to wilty, so I add it at the very end. Stir, serve and enjoy.