Easy Vegan Lasagna
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Category
Entrees
Ingredients
- 2 (14 oz.) packages extra firm tofu, drained and pressed for 30 minutes
- 10 oz. hummus
- ½ cup nutritional yeast
-
2 tsp. The Spice Hunter Organic Italian Seasoning Blend
-
1 tsp. The Spice Hunter Organic Garlic
- Salt and pepper
- 2 Tbsp. olive oil, divided
- 1 red onion, chopped
- 1 medium zucchini, chopped or spiralized
- 8 oz. mushrooms, coarsely chopped
- 1 (16 oz.) package frozen spinach, thawed and drained
- 12 lasagna noodles
- 5-6 cups marinara sauce
Tofu Ricotta:
Lasagna:
Directions
Ricotta:
Combine the tofu, hummus, nutritional yeast, Italian seasoning and garlic in a large bowl. Mix well with hands or a spatula. Taste, add salt and pepper as desired, set aside.
Lasagna:
- Preheat oven to 350°F.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, zucchini and mushrooms. Sauté for 5 minutes, add spinach and continue cooking for another 5 minutes. Remove pan from heat. Drain excess liquid if mixture is too watery.
Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain the noodles, and rinse with cold water. Return the noodles to the pot and toss with 1 tablespoon olive oil to prevent the noodles from sticking.
Place 1 cup marinara in the bottom of a 9x13” baking dish. Arrange 4 noodles in a single layer on top of the marinara, then spread half of the ricotta and half of the vegetable mixture on top of the noodles. Top with another 2 cups of the marinara. Repeat with 4 more noodles and the remainder of the ricotta and vegetables. Top with the last layer of noodles and 2 cups sauce.
Cover with foil and bake for 30 minutes, remove foil and bake an additional 30 minutes.
Recipe Note
Variations:
Try different flavor profiles by switching up the hummus. Try hummus with olives, eggplant hummus, or caramelized onion hummus.
Use more marinara sauce if you prefer a "saucier" lasagna.
