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Skinny Vegan Lasagna
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| Skinny Vegan Lasagna Print Prep time 30 mins Cook time 30 mins Total time 1 hour Alexis: Alexis Serves: 4 Ingredients | |
| 6-9 | whole wheat 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, (I used frozen that I thawed in the microwave) |
| ½ - 1 tsp | garlic powder |
| ½ tsp | salt, (or to taste) |
| ½ tsp | dried basil |
| 1 26 oz jar | marinara sauce |
Instructions
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. I used 6 noodles and only made 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 and enjoy!
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