Name: Easy Vegan Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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); 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

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!

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 9 people

Course: Main Dish

Cuisine: Italian, Vegan

Ingredients Method

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

Method

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.