Lasagna is a staple food for any family dinner but for the vegans out there, finding one that will please the meat lovers in your household can be a bit tricky. You have to figure out how to get that cheesy goodness and the texture that makes lasagna so delicious, just right. That means finding complimentary veggies to mix with your faux cheese. Here is the perfect vegan lasagna recipe in our humble opinion.
12 Lasagna Noodles
1 Tablespoon of Extra Virgin Olive Oil
1 Medium Sized Zucchini
8 Ounce Package Of Sliced Mushrooms
12 Ounce Package Of Frozen Spinach
1 Cup Of Frozen Peas
8 Cups Of Marinara Sauce
2 14 Ounce Packages Of Extra Firm Tofu
10 Ounce Tub Of Roasted Garlic Hummus
½ Cup Of Nutritional Yeast
¼ Cup Of Fresh Basil
1 Teaspoon Of Salt
1 Teaspoon Of Garlic Powder
First up you will want to heat up your oven to 350 degrees Fahrenheit and then prepare your vegetables. The zucchini needs to be chopped, mushrooms sliced, and the spinach and peas need to be thawed. Then you can boil the noodles until they are al dente and remove them for later. If you run them under cold water it will keep them from sticking to each other which can cause them to tear later when you start preparing them to place in the lasagna dish.
Next up, you need to make the filling. Using a large frying pan, heat some olive oil at a medium heat level and when it is sizzling put the chopped zucchini, mushrooms, and sprinkle some salt and pepper on top. When they are soft, usually after about five minutes, add the spinach and peas to the mixture. Let everything cook together for another five minutes and then turn the burner off and remove the pan from it.
Now, for the vegan cheese filling. The tofu will need to be drained and pressed to make sure there is no water left inside. It should be rather crumbly which you can further do with your hands. You then need to add the yeast, hummus, salt, basil, and garlic powder and mix it all up with your hands. It should have a ricotta-like texture.
Lastly, it is time to combine everything in your lasagna dish. Put about 1 ½ cups of marinara sauce in the bottom and place four lasagna noodles on top of it. Then add half of the vegan ricotta mixture along with half of the vegetable mix and then put another 1 ½ cups of marinara on top. Then simply repeat this step again and put a bit more yeast on top to give it that cheesy flavor. Now you can put some tin foil over the pan and let it back for around 30 minutes and it is good to go.