Easy Vegan Lasagne

It’s officially winter in the Pacific Northwest. Golden trees are punctuating the evergreens and we even got a little snow last week. This weather calls for warming foods, and for me that means lasagne. Luckily, one of my favorite Facebook groups posted this recipe and I suspect it will be on heavy rotation for potlucks, holidays, and guest dinners!

I’ve posted my lower-fat lower-sodium version, below the link to the original recipe…

 

The Best Easy Vegan Lasagna

 

For the lasagna:

12 whole grain lasagna noodles
1 medium zucchini, chopped
8 ounces mushrooms, sliced or chopped
12 ounces frozen spinach
5 cups marinara sauce, fat-free, low sodium

For the tofu ricotta:

2—14-ounce packages extra firm tofu, drained and pressed
1 heaping cup roasted garlic hummus
1/2 cup nutritional yeast
1/4 cup fresh basil, finely chopped
pinch of salt
1 teaspoon garlic powder

94418071.gifPreheat oven to 400F. Bring a large pot of water to a boil. Add a pinch of salt and a tablespoon of oil to keep noodles from sticking together. Add noodles boiling water and cook for 10 minutes. Drain and rinse well with cold water.

Meanwhile, heat a large nonstick skillet over high heat. Add mushrooms and cook until lightly browned. Removed mushroom to a bowl. Add zucchini and a bit of water or stock and cook until softened. Remove zucchini ad add to the bowl of mushrooms. Add the frozen spinach and cook until thawed. Add the spinach to the mushrooms and zucchini.

Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, pinch of salt, and garlic powder. Stir together with a fork until it’s semi-smooth and resembles ricotta.

Place about a cup of marinara in the bottom of a 9″x13″ baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the tofu mixture and half of the vegetable mixture. Top with a heaping cup (or more) of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another cup and a half of sauce. Top with a sprinkle of nutritional yeast.

Cover with foil and bake for 30 minutes.

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