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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.
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Ingredients Method

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)

Method
 

  1. Preheat oven to 350F. Bring a large pot of water to a boil. Add noodles and cook according to package directions.
  2. 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.
  3. 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.
  4. 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.
  5. Pour 1 ½ cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise).
  6. 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.
  7. Cover with foil and bake 30 minutes.
  8. Enjoy! Hummus lasagna is sure to be your new favorite lasagna recipe.