The Best Easy Vegan Lasagna

Source Hummasapien
RatingDifficultyIntermediate

This Easy Vegan Lasagna from Hummasapien is an amazing meatless, dairy-free lasagna packed with a hummus tofu ricotta that'll please any carnivore! You'd never guess it wasn't packed with cheese.

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Hummusapien THE BEST EASY VEGAN LASAGNA

Yields12 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 12 whole grain lasagna noodles
 1 tbsp extra virgin olive oil
 1 medium zucchini, chopped (optional)
 8 oz sliced mushrooms
 12 oz frozen spinach, thawed
 1 cup frozen peas, thawed (optional)
 8 cups marinara sauce (I like mine saucy!)
 2 14oz pkg extra firm tofu, drained and pressed
 10 oz tub roasted garlic hummus (1 heaping cup)
 ½ cup nutritional yeast
 ¼ cup fresh basil, finely chopped (optional)
 1 tsp salt
 1 tsp garlic powder

1

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.

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 peas and sauté for another 5 minutes. Remove pan from heat.

3

Place drained 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 1½ cups 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 1½ cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1½ cups or more of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast.

5

Cover with foil and bake for 30 minutes.

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Ingredients

 12 whole grain lasagna noodles
 1 tbsp extra virgin olive oil
 1 medium zucchini, chopped (optional)
 8 oz sliced mushrooms
 12 oz frozen spinach, thawed
 1 cup frozen peas, thawed (optional)
 8 cups marinara sauce (I like mine saucy!)
 2 14oz pkg extra firm tofu, drained and pressed
 10 oz tub roasted garlic hummus (1 heaping cup)
 ½ cup nutritional yeast
 ¼ cup fresh basil, finely chopped (optional)
 1 tsp salt
 1 tsp garlic powder

Directions

1

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.

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 peas and sauté for another 5 minutes. Remove pan from heat.

3

Place drained 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 1½ cups 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 1½ cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1½ cups or more of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast.

5

Cover with foil and bake for 30 minutes.

The Best Easy Vegan Lasagna