Traditional lasagna has sauce, meat, noodles and cheese, so you’re probably thinking that there’s no way that a lasagna without meat or dairy could taste any good – think again!
I tried out this recipe with some friends who are meat and cheese lovers and it was a hit!
Try it for yourself!
- Whole wheat oven ready lasagna noodles
- 2 jars of good quality pasta sauce (I like PC Organics)
- 1 tbsp extra virgin olive oil
- 2 yellow onions
- 2 packages of mushrooms
- 2 large handfuls of spinach
- 1 package extra-firm tofu
- 1 cup of hummus
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- Preheat oven to 350 degrees fahrenheit. Chop up your onions, mushrooms and spinach and sauté with extra virgin olive oil. (Tip: I like to put everything into the food processor so it’s very finely chopped before I start cooking. This is especially helpful if you are serving this to picky eaters and you want to disguise the veggies!)
- While the onions, mushrooms and spinach are cooking, prepare the “tofu ricotta”. First, crumble the block of tofu, then add in hummus, nutritional yeast and garlic powder. It should have the consistency of ricotta cheese.
- Time to layer! In a 9×13 glass pan, layer: pasta sauce, oven ready noodles, ricotta, veggies, and repeat! Make sure your last layer is sauce that covers the noodles evenly or else you will end up with crunchy noodles on top. Sprinkle with nutritional yeast and a few pieces of chopped spinach.
- Cover with aluminum foil and cook for 45 minutes and then remove and cook uncovered for an additional 10 minutes. If you insert your fork into the dish, the noodles should be soft.
- Let sit for a few minutes before enjoying. I love preparing this dish on Sundays and then eating it for lunches or dinners throughout the week. To reheat: bake in the oven for about 10 minutes at 350.