An amazing, meatless, dairy-free lasagna packed with a hummus tofu ricotta that will please any carnivore!

Ready in 60 minutes

Serves 9-12 people

Source: 

https://www.hummusapien.com/best-vegan-lasagna/

Purposefully Plant-Based Ingredients

 

For the lasagna:

• 12 whole grain lasagna noodles

• 1 tbsp extra virgin olive oil

• 1 medium zucchini, chopped (optional)

• 8 oz pkg sliced mushrooms

• 12 oz pkg frozen spinach, thawed (or a few
  handfuls of fresh spinach)

• 7–10 cups marinara sauce (2 25oz jars)

 

For the tofu ricotta:

• 2 14 oz pkg extra firm tofu, drained and
  pressed

• 10 oz tub roasted garlic hummus (1 heaping
  cup)

• 1/2 cup nutritional yeast

• 1/4 cup fresh basil, finely chopped (optional)

• 1 tsp fine sea salt

• 1 tsp garlic powder

 

Steps

1. Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente.

2. 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 spinach and sauté for another 5 minutes. Remove pan from heat.

3. Place drained and pressed tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it’s semi-smooth and resembles ricotta.

4. Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles. Next add half of the ricotta mixtureand half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce. Top with a sprinkle of nutritional yeast.

5. Cover with foil and bake for 30 minutes.

 

Need the recipe PDF? Click here!