Many mouths have enjoyed (and that’s a vast understatement) this easy vegan lasagna. I 100% guarantee that you could serve this to meat mongers and die-hard dairy fans and they would lick their plates! Aaaaaand ask for thirds.

I use local Oasis roasted garlic hummus, a whole 40oz jar of my favorite Rao’s marinara from Costco (I love sauce!!), and either whole grain lasagna noodles or these lentil noodles, but there’s lots to play around with here. If your kids hate mushrooms or spinach, leave it out. If they won’t go within ten feet of anything whole grain, use regular noodles (or brown rice noodles for gluten-free!).
Sadly, this vegan lasagna recipe will not work without tofu, hummus, and nutritional yeast. You can purchase nutritional yeast at most grocery stores in the natural section so I assume they have it at most other grocery chains. It really helps with that cheesy flavor, not to mention that’s it’s high in plant-powered protein and energizing B vitamins. Heyyoooo remember that I’m a dietitian? I forget sometimes, too.
The nutrition stats on this baby are off the wall awesome. One big slice has a whopping 17 grams of plant-powered protein. Amazing!


  • For the lasagna:
  • 12 whole grain lasagna noodles
  • 1 tbsp extra virgin olive oil
  • 1 medium zucchini, chopped (optional)
  • 8oz pkg sliced mushrooms
  • 12oz pkg frozen spinach, thawed
  • 1 cup frozen peas, thawed (optional)
  • 5-10 cups marinara sauce (I like mine saucy!)
  • For the tofu ricotta:
  • 2-14oz pkg extra firm tofu, drained and pressed
  • 10oz tub roasted garlic hummus (1 heaping cup)
  • ½ cup nutritional yeast
  • ¼ cup fresh basil, finely chopped (optional)
  • 1 tsp salt
  • 1 tsp garlic powder


  1. Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water.
  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 peas and sauté for another 5 minutes. Remove pan from heat.
  3. Place drained 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.
  4. Place about 1½ 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 1½ cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1½ cups or more of sauce; I went heavy on the sauce because I love sauce! Top with a sprinkle of nutritional yeast.
  5. .........................................

for full instruction please see :


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