Saute onion and garlic in a non-stick skillet on medium-low onions are until translucent.

Use a little vegetable broth if onions are sticking to the pan.

Add cooked lentils or alternative meat.

Cook until heated through

Add 1 can of fire-roasted tomatoes.

Then add taco seasoning packet, and stir.

Reduce heat to low and let simmer until all liquid is absorbed and everything is browned.

Then, prepare the other ingredients.

Empty a can of vegan refried beans into a large blender cup

Add 1 cup of water.

Blend until smooth.

Set aside

Using the second can of fire-roasted tomatoes, blend slightly (pulse) to break up diced tomatoes but not completely puree them.

Add 1 cup Green Chile Sauce or salsa of choice and stir together.

Follow directions on the attached linkNacho Cheese Sauce (you only need half a recipe, but I make the whole recipe to sue for another recipe later) (you only need half a recipe, but I make the whole recipe to sue for another recipe later)

Follow directions on the attached link Pico de Gallo (you only need half a recipe)

Preheat the oven to 350 degrees

In a 9 X 13 inch pan, pour half the tomato/green chile sauce in the bottom of the pan.

Make sure you spread it around, so it is covering the entire base of the pan.

Then, put a layer of oven-ready noodles on the bottom, overlapping the noodles a little to form a barrier.

Now, pour half of the refried bean puree over the noodles, and spread to cover all the noodles.

Add half the meat mixture from the pan.

Next, drizzle with skinny nacho cheese.

Then, add another layer of noodles, followed by bean puree, meat mixture, and ending with tomato/green chile mixture and cheese on top.

Cover with aluminum foil and cook for 30 minutes.

Remove aluminum foil and cook uncovered for another 10 minutes.

Remove from oven, recover with aluminum foil, and sit for at least 10 minutes before cutting.

Cut individual pieces and place them in a shallow bowl or on a plate.

Drizzle with extra cheese sauce.

Garnish with Pico de Gallo