• 1 medium yellow onion, cut into small dice - 2 ribs celery, thinly sliced
• 1 red bell pepper, seeded and diced
• 2 tablespoons olive oil
• 1 teaspoon salt plus a big pinch
• 8 cloves garlic, minced
• 2 tablespoon nutritional yeast flakes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Several grinds freshly cracked black pepper
• 4 cups vegetable broth
• 3/4 cup dried brown or green lentils
• 1 (28-ounce) can fire-roasted diced tomato
• 1/2 cup tomato paste
• 1/2 cup pitted black olives, sliced in half
• 8 ounces kale, chopped
• 8 ounces lasagna noodles
• 1/2 cup loosely packed fresh basil leaves (you’ll be using more for garnish)

For the toppings

• Vegan riccota
• 1 cup sliced black olives
• Red pepper flakes
• 1/2 cup loosely packed fresh basil leaves