Preparation Time: 45 minutes

Serving: 6-8

Ingredients:

  • 9 lasagna noodles
  • 1 pound extra firm tofu, drained and pressed
  • 5 ounces hummus
  • 1/4 cup nutritional yeast
  • 1/2 cup chopped spinach
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 26 ounces marinara sauce
  • 2-3 sliced zucchini al dente sautéed (or other desired vegetables)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Cook the lasagna noodles until they are slightly underdone according to the package instructions.
  3. In a large mixing bowl, crumble the drained tofu with your hands until it reaches a texture resembling ricotta cheese. Add in the hummus, nutritional yeast, chopped spinach (squeeze out excess water if using frozen), garlic powder, salt, and dried basil. Mix the ingredients together using your hands until a creamy, ricotta-like consistency is achieved.
  4. In a baking dish (7×11 or 8×8 inches), spread enough marinara sauce to cover the bottom.
  5. Layer 3 lasagna noodles on top of the sauce, breaking them if necessary to fit the pan. Spread a portion of the tofu mixture evenly over the noodles and then evenly dispersed vegetables If you’re using 9 noodles, you can make 3 layers with less tofu mixture. Alternatively, if using 6 noodles, you can make 2 layers with more tofu mixture.
  6. Repeat the layering process: sauce, noodles, tofu mixture, until you’ve used up all the noodles and tofu mixture. Top the final layer with the remaining marinara sauce. Don’t worry if it seems like a generous amount of sauce.
  7. Bake the lasagna in the preheated oven for 30 minutes, or until it’s heated through and the top is lightly golden.
  8. Once baked, let the lasagna cool for a few minutes before slicing and serving. Enjoy your delicious vegan hummus lasagna!