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
- 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
- Pre-heat the oven to 350 degrees.
- Cook your lasagna noodles according to package directions until they're a bit underdone (mine took about 6-8 minutes).
- Meanwhile, in a large bowl, crumble drained tofu with your hands until it resembles the texture of ricotta cheese.
- 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.
- 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.
- 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!
- Bake for 30 minutes.
Happy Meatless Monday, Friends!