Easy Vegan Lasagna
This Easy Vegan Lasagna is a great meatless, dairy-free lasagna packed with a hummus tofu ricotta that'll please anyone! You'd never guess it wasn't packed with cheese. Only 220 calories and 17 grams of protein per slice!
Ingredients
For the lasagna:
- 12 whole grain lasagna noodles
- 1 tbsp extra-virgin olive oil
- 16 oz pkg sliced mushrooms
- 16 oz pkg frozen spinach thawed or pound of fresh
- 5 cups marinara sauce
- 1 medium onion
- 4 cloves garlic – crushed and minced
- 1/2 teaspoon red pepper seeds
- 1 teaspoon dried basil or italian seasoning
- 1 teaspoon dried oragano or italian seasoning
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 additonal for topping
- 1/4 cup fresh basil finely chopped (optional)
- 1 tsp salt
- 1 tablespoon garlic powder
Instructions
- 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 onions and garlic sauté for 5 minutes or until softened. Add the mushrooms herbs and spices and cook until soft. Add spinach and sauté 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 it's 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; Top with a sprinkle of nutritional yeast.
- Cover with foil and bake for 30 minutes.