Easy Vegan Lasagna

• Vegan

• Produce

  • 1/4 cup Basil, fresh
  • 1 tsp Garlic powder
  • 1 8oz pkg Mushrooms
  • 1 cup Peas, frozen
  • 1 12 oz pkg Spinach, frozen
  • 1 Zucchini, medium

• Refrigerated

  • 2 14oz pkg Tofu, extra firm

• Condiments

  • 1 10oz tub Garlic hummus, roasted
  • 5 cups Marinara sauce

• Pasta & Grains

  • 12 Lasagna noodles, whole grain

• Baking & Spices

  • 1/2 cup Nutritional yeast
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on hummusapien.com

Description

Ingredients

• 12 whole grain lasagna noodles
• 1 tbsp extra virgin olive oil
• 1 medium zucchini, chopped (optional)
• 1 cup frozen peas (optional)
• 8oz pkg sliced mushrooms
• 12 oz pkg frozen spinach, thawed
• 5 cups of marinara sauce (I used tomato basil)
• 2-14oz pkg extra firm tofu, drained and pressed
• 10oz tub roasted garlic hummus (1 heaping cup)
• ½ cup nutritional yeast
• ¼ cup fresh basil, finely chopped (optional)
• 1 tsp salt
• 1 tsp garlic powder

Directions

• Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water.
• Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add peas and spinach and sautee for another 5 minutes. Remove pan from heat.
• Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with a fork until its semi-smooth and resembles ricotta.
• Place about a cup of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping cup (or more) of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another cup and a half of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast.
• Cover with foil and bake for 30 minutes.

Nutrition