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Best Easy Gluten-Free Vegan Lasagna with Garlic Hummus and Veggies

An eco-friendly, healthful twist on a classic. Rather than feeling weighed down as traditional dairy lasagna makes you feel, this entirely plant-based lasagna leaves you feeling satisfied and energized. Packed with protein and good-for-you fats from tofu and hummus, nutrients from nutritional yeast, and full of flavor, the tofu-hummus ricotta is nearly indistinguishable from dairy-based ricotta. If you'd like to add a meat substitute layer, TVP (soy protein) works well. A guaranteed crowd-pleaser.
Print Recipe

Ingredients
  

  • 12 Barilla gluten-free lasagna noodles Use preferred lasagna noodles if not gluten-free
  • 1 Tbsp extra virgin olive oil
  • 1 onion diced
  • 2 red peppers diced
  • 1 medium zucchini chopped
  • 8 oz mushrooms sliced
  • 12 oz frozen spinach thawed (or few handfuls of fresh spinach)
  • 7-10 cups tomato-basil marinara sauce (2x25oz jars)
  • 2 14 oz packages extra firm tofu, drained and pressed
  • 10oz tub roasted garlic hummus (approx 1 heaping cup)
  • 1/2 cup nutritional yeast
  • 1/4 cup fresh basil, finely chopped (optional)
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 2 cups TVP (defatted soy flour) (optional, if you'd like a ground meat substitute - Bob's Red Mill Textured Vegetable Protein (TVP) is a good brand)

Instructions
 

  • 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.