Layers of lasagna noodles filled with eggplant, mushrooms, spinach, and marinara sauce. The secret to this recipe is the vegan ricotta cheese. Absolutely delicious!
In a pot, heat the water and cook the lasagna noodles until al dente, drain, and cool with cold water to stop the cooking.
Heat the oil in a pan, add the zucchini with the mushrooms, and season with salt and pepper. Add the peas, spinach, and sauté for 5 more minutes.
Place the tofu in a bowl and crumble it with a fork, add the hummus, nutritional yeast, basil, salt, and garlic powder; mix until combined and resembles ricotta cheese.
In a baking dish, place a bit of marinara sauce, a layer of lasagna noodles, some of the ricotta mixture, and the vegetable mixture. Repeat the process until all ingredients are used.
Cover with aluminum foil and bake for 30 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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