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Meatless Monday Recipe: Vegan Hummus Lasagna (easy and healthy!)

I know, I was skeptical at first too. Hummus in lasagna? But I'll be darned if it doesn't work beautifully! Mixed with tofu and nutritional yeast, it imitates a flavorful ricotta-like cheese. I've found this to be a good template recipe for a quick, easy lasagna. Sometimes I add kalamata olives, sometimes mushrooms. I might add vegan cheese topping to my side and none on Brad's. Each time I make it, it's a bit different depending on what I have on hand, but it's always delicious.

Vegan Hummus Lasagna

INGREDIENTS

  • 6-9 lasagna noodles
  • 1 lb extra firm tofu, drained and pressed
  • 5 oz garlic hummus (heaping ½ cup)
  • ¼ cup nutritional yeast
  • ½ cup chopped spinach (thawed from frozen or fresh)
  • ½ - 1 tsp garlic powder
  • ½ tsp salt (or to taste)
  • ½ tsp dried basil (I use fresh from my garden)
  • 1 26 oz jar of marinara sauce

INSTRUCTIONS

  1. Pre-heat the oven to 350 degrees.
  2. Cook your lasagna noodles according to package directions until they're a bit underdone (mine took about 6-8 minutes).
  3. Meanwhile, in a large bowl, crumble drained tofu with your hands until it resembles the texture of ricotta cheese.
  4. Add in hummus, nutritional yeast, spinach (squeeze water out if using thawed from frozen), garlic, salt and basil. Using your hands, mix ingredients together until a creamy, ricotta-like texture is achieved.
  5. In a baking dish (I used a 7" by 11" but 8" by 8" would work too), pour in enough sauce to cover the bottom. Layer 3 lasagna noodles on top, breaking them if necessary to fit the pan. Top the noodles with enough cheese to cover evenly. If you made 9 noodles, you can make three noodle layers with less cheese. If you use use 6 noodles, make 2 layers with more cheese.
  6. Top cheese mixture with more sauce, then noodles again, then more cheese. Top cheese with the rest of the sauce. It's ok if it looks like a lot of sauce!
  7. Bake for 30 minutes.

Enjoy! 

Happy Meatless Monday, Friends! 

Recipe from Hummuspian, who adapted it from Hungry Hungry Hippie.