Vegan Lasagna

For the lasagna:

• 12 whole grain lasagna noodles
• 1 tbsp extra virgin olive oil
• 1 medium zucchini, chopped (optional)
• 8oz pkg sliced mushrooms
• 10oz pkg frozen spinach, thawed
• 1 cup frozen peas, thawed (optional)
• 5 cups marinara sauce (3 jars)

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
• dried basil
• 1 tsp salt
• 1 tsp garlic powder

INSTRUCTIONS

1. Preheat oven to 350F. Bring a large pot of salted water to a boil. We break the noodles in half so they fit into the pot easier. 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 tofu in cheese cloth and squeeze out the excess water. Then, in a large bowl crumble with your hands. Add hummus, nutritional yeast, basil (sprinkle atop the mixture then mix in), salt, and garlic powder. Stir together with a fork until it's semi-smooth and resembles ricotta.
4. Place about a cup of marinara in the bottom of a 9x13in baking dish. Top with 8 noodle halves (I put three lengthwise on each end and two perpendicular in the center gap. Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping cup (or more) of sauce. Repeat with more noodles, remaining tofu mixture, and veggies. Then top with one last layer of noodles and another cup and a half of sauce; Top with a sprinkle of nutritional yeast.
5. Cover with foil and bake for 30 minutes, remove foil and bake another 10 minutes or until the top gets a bit crispy.

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