Rinse lentils under running water, set aside.
Slice all vegetables (bell peppers, onions, garlic)
spray pot with 0 calorie cooking oil spray and Sautee onions , mushrooms and bell peppers first, add 1 tsp of garlic to mix in pot
once softened, add garlic and cook for an additional minute.
Add in lentils cook for another 4 minutes
Now add in ground crumbles and cook down until it's ready.
Add all spices (sazon, cajun spicy all cumin, onion powder, paprika, sea salt, black pepper), tomato sauce, and the vegetable broth. Stir and bring to a boil.
Break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are ready.
Finally, add the plant-based milk (or cream), the lemon juice, nutritional yeast and Add more seasonings as needed. Turn off the heat.
Put on low after mixing all together. add spinach in slowly (let the spinach cook on low to not overcook)
Don't forget that cooking is from the soul, enjoy what you're doing. Taste as you go, if it needs more salt, add it. If you want it creamier, add more oat milk. JUST MEASURE IT and make sure it aligns with your daily caloric goals.
Garnish with cilantro, vegan cheese and whatever else you'd like.
The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 4-5 days.