Best Vegan Lasagna

Step 1

Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente.

Step 2

Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and sauté for another 5 minutes. Remove pan from heat.

Step 3

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

Step 4

Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast.

Step 5

Cover with foil and bake for 30 minutes.