• Preheat oven to 400F (190 degrees Celsius). Brush a lasagna baking dish with olive oil or other vegetable oil.
• Place a single layer of eggplant slices side by side in the greased dish. Top with 3-4 tablespoons of lentils, followed by a layer of potato slices. Spoon 1/3 of the tomato soup over the lasagna. Season with 1/3 of the salt, onion powder, garlic powder and a teaspoon Herb de Provence.
• Place the second layer of eggplant slices on the lasagna to build the next layer. Top with bell pepper slices and pour half of the remaining tomato soup over the lasagna. Drizzle half of the cheese evenly over the lasagna and season with herb de Provence, salt, garlic powder and onion powder. 
• Place the last layer of eggplant slices on top of the lasagna, followed by the final layer of potato slices. Pour the rest of the tomato soup on top of the lasagna along with the vegetable broth. Top with the remaining cheese and seasoning before sprinkling almond flour evenly over the lasagna. 
• Cover with tinfoil and bake in the oven for 45 minutes to one hour or until the lasagna is baked so that the potatoes are tender all the way through. 

  For an extra crispy golden almond crust, you can remove the tinfoil the final 5-10 minutes of baking.

  Plate up the lasagna and enjoy.

Easy way to make dump lasagna casserole in a crockpot 

• Pour a little water into the bowl of the crockpot. Place a single layer of eggplant slices side by side in the pot. Top with 3-4 tablespoons of lentils, followed by a layer of potato slices. Spoon 1/3 of the tomato soup over the lasagna. Season with 1/3 of the salt, onion powder, garlic powder and a teaspoon Herb de Provence. 
• Place the second layer of eggplant slices on the lasagna to build the next layer. Top with bell pepper slices and pour half of the remaining tomato soup over the lasagna. Drizzle half of the cheese evenly over the lasagna and season with herb de Provence, salt, garlic powder and onion powder. 
• Place the last layer of eggplant slices on top of the lasagna, followed by the final layer of potato slices. Pour the rest of the tomato soup on top of the lasagna along with the vegetable broth. Top with the remaining cheese and seasoning before sprinkling almond flour evenly over the lasagna. 

  Place the lid on, and set the timer to cook on high for 5-6 hours or on low for 7-8 hours. Let the steam release naturally. 

  Leave to rest for 2 minutes to let the sauce thicken slightly. Serve and enjoy.

How to make vegetarian dump lasagna in an instant pot

• Pour a little water into the bowl of the instant pot. Place a single layer of eggplant slices side by side in the pot. Top with 3-4 tablespoons of lentils, followed by a layer of potato slices. Spoon 1/3 of the tomato soup over the lasagna. Season with 1/3 of the salt, onion powder, garlic powder and a teaspoon Herb de Provence. 
• Place the second layer of eggplant slices on the lasagna to build the next layer. Top with bell pepper slices and pour half of the remaining tomato soup over the lasagna. Drizzle half of the cheese evenly over the lasagna and season with herb de Provence, salt, garlic powder and onion powder. 
• Place the last layer of eggplant slices on top of the lasagna, followed by the final layer of potato slices. Pour the rest of the tomato soup on top of the lasagna along with the vegetable broth. Top with the remaining cheese and seasoning before sprinkling almond flour evenly over the lasagna.
• Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the MANUAL/PRESSURE cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting and release any remaining pressure. Remove the lid carefully so you don’t burn yourself.

  Plate up the lasagna and enjoy.