4 cups of chicken TVP shredded or cubed
2 cups salsa verde
2 cups vegan mozzarella shreds
2 cups Mexican vegan cheese blend (daiya has a monterrey jack)
3/4 cup vegan sour cream
10 oz. no boil lasagna noodles
1 or 2containers (15 oz) of vegan cream cheese
1 10oz can of fire roasted green chilis
1 tsp chili powder
1 tsp cumin
Preheat oven to 375 degrees F
Combine chicken, chilis, salsa verde and sour cream in a large bowl and season generously with salt and pepper, cumin and chili powder.
Spread 1/3 of the chicken mixture in the bottom of a large baking dish and cover with lasagna noodles.
Top with another layer of chicken mixture, then cover with cream cheese mozzarella and Mexican cheese.
Repeat with another layer of chicken, cream cheese and cheese, then top with lasagna noodles.
Cover noodles with remaining salsa verde and cream cheese, then sprinkle remaining mozzarella evenly over the top.
Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake for another 10-15, or until cheese is melted and bubbly.
Remove from oven and serve hot.