Preheat oven to 350F. Bring a large pot of water to a boil. Add noodles and cook according to package directions.
Heat oil over medium heat in a large skillet. Once hot, add onion, red peppers, zucchini, mushrooms, and salt and pepper. Sauté for 5 minutes or until softened and most liquid is gone. Add spinach and sauté another 5 minutes. Remove from heat.
Place tofu (drained and pressed) in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Mix with hands until it is semi-smooth and resembles ricotta.
Optional - If using the TVP as a meat substitute, re-hydrate the TVP with 2 cups boiling water. Stir fry it with taco seasoning to taste.
Pour 1 ½ cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise).
Add half of the ricotta mixture and half of the vegetable mixture. Top with 1 ½ cups sauce. Repeat with more noodles, tofu mixture, and veggies (and TVP, if using). Then top with last layer of noodles and another 1 ½ cups of sauce. Garnish with additional nutritional yeast and basil.
Cover with foil and bake 30 minutes.
Enjoy! Hummus lasagna is sure to be your new favorite lasagna recipe.