About the Recipe
This Vegan Lasagna Recipe is the absolute best, and it’s also a delicious high-protein pasta dinner! It’s such an ultimate cheesy comfort food dish that’s perfect for both the holidays and regular weeknights!
Ingredients
For the lasagna:
9 whole grain lasagna noodles
1 medium zucchini, chopped (optional)
8oz pkg sliced mushrooms
12oz pkg frozen spinach, thawed
1 cup frozen peas, thawed (optional)
5-10 cups marinara sauce
For the tofu ricotta:
2-14oz pkg extra firm tofu, drained and pressed
10oz 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
Preparation
Step 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.
Step 2
Put zucchini, mushrooms, and a pinch of salt and pepper into a large skillet on medium heat. Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat.
Step 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.
Step 4
Place about 1½ cups of marinara in the bottom of a 9x13in baking dish. Top with 3 noodles. 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. Top with a sprinkle of nutritional yeast.
Step 5
Cover with foil and bake for 45 minutes.