Vegan Mexican Lasagna - cooking recipe

Ingredients

2 (12 ounce) packages Boca meatless ground burger
2 tablespoons vegetable oil
1 (1 1/4 ounce) packet taco seasoning, prepared
2 (16 ounce) jars salsa
1 (14 ounce) can tomato sauce
12 lasagna noodles, cooked and drained
1 (10 ounce) package vegan cheddar cheese, grated
1 (10 ounce) package vegan mozzarella cheese or (10 ounce) package vegan mozzarella cheese, grated
1 (10 ounce) package vegan mozzarella cheese or (10 ounce) package vegan mozzarella cheese, grated
4 green onions, chopped
1 (4 ounce) can black olives, sliced
1 (4 ounce) can green peppers, minced
10 corn chips, crushed
tofutti sour cream

Preparation

Boil a pot of water and cook the noodles. While they are cooking, heat the oil in a large pan over medium heat. Add the crumblers and cook until they begin to brown. Then, add the taco seasoning sauce to the pan and cook until the liquids are reduced. Add one jar of the salsa and the can of tomato sauce, stir, and let simmer for 5 minutes.
Drain the lasagna noodles and let them cool, and preheat the oven to 400 degrees.
Grease a 9x13 inch baking dish with margarine and lay 3 noodles on the bottom. Spoon a third of the sauce on the noodles and spread evenly. Sprinkle with a bit of both cheeses and some green onions. Make two more layers in the same way.
Lay the last 3 noodles on top, cover with the second jar of salsa, and spread evenly over the noodles. Sprinkle on the last of the cheese and green onions, followed by the black olives and green peppers. Cover with foil and place in the oven for 30 minutes or more, until the cheese is melted.
Remove from the oven, crush some corn chips in your hand, and sprinkle over the top. Place the dish back into the oven and turn on the broiler. Broil for about 5 minutes, until the chips start to brown. Remove and let stand for at least 15 minutes and serve with a side of Spanish rice and a dollop of sour cream.