INGREDIENTS For the lasagna:
12 lasagna noodles
1 tbsp olive oil
1 zucchini, chopped
8oz mushrooms, sliced
12oz pkg frozen spinach, thawed
1 10z package of frozen peas, thawed
2 jars of marinara sauce
For the Ricotta Cheese:
2 package extra firm tofu, drained then crumbled
10oz tub roasted garlic hummus
1/2 cup nutritional yeast
1/4 cup fresh basil, finely chopped
1 tsp fine sea salt
1 tsp garlic powder
Preheat oven to 350F. Boil water and then add noodles. Cook until al dente. Strain and rinse with cold water. Then lay the noodles out and pat dry.
Add oil to a pan and add zucchini and mushrooms Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove from heat.
Add crumbles tofu to a large bowl. Add the hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it’s semi-smooth and resembles ricotta.
Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 3 noodles going lengthwise and 1 widthwise to make sure the pan is fully covered. Next add half of the ricotta mixture. Then on top of that add half of the vegetable mixture. Top with 1 1/2 cups more sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and add the rest of the sauce. Top with vegan mozzarella cheese.
Cover with foil and bake for 30-50 minutes. It will be done when the sides start to brown and the cheese is melted. Once out of the oven let cool, then slice up and serve!
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