2 bags of Morningstar Farms crumblers
2 tbsp vegetable oil
1 packet taco seasonings
2 jars of salsa
1 can of tomato sauce
12 lasagna noodles, cooked
1 brick soy Cheddar, grated
1 brick soy Monteray Jack, grated
4 green onions, thinly chopped
1 small can sliced black olives
1 small can chopped green peppers
Tofutti sour cream
Boil a pot of water and cook the noodles. In a large pan, heat the oil over medium heat and add the crumblers. Cook until they defrost and start to crisp, then add the prepared taco seasonings (1 packet + 3/4c water). Simmer until the liquids are absorbed, then add one jar of salsa and the tomato sauce. Stir and simmer for 5 minutes, and take off the heat.
Drain the noodles and let cool. Preheat the oven to 400 degrees.
Grease a 9x13 inch baking dish with vegan butter. Lay 3 of the noodles on the bottom, covering the dish. Spoon on the sauce and spread over the noodles evenly. Sprinkle on some of the cheeses and follow with some of the green onions. Repeat this making 3 layers total.
Then, use the last 3 noodles to cover the top, pour the second jar of salsa on top and spread evenly over the noodles. Cover in the rest of the cheese and green onions. Top it with the black olives and green peppers and bake for 30 minutes, until bubbly. Remove from the oven and crush some chips over the top. Put back in the oven and turn on the broiler. Broil for a few minutes, until the chips start to get brown. Remove from the oven and let stand for 10 to 15 minutes. Cut out a wedge and top with a dollop of sour cream.
Delicious!! This should make about 12 smallish pieces, or 9 large ones. Absolutely delightful.