- On October 15, 2018
The fall weather is rolling in, slowly but surely, which means it is time to start looking for those hearty casseroles and stews that are perfect for those Georgia nights. This week’s Monday Munchies comes from the blog Hummusapien. You won’t miss the meat and cheese in this healthy take on lasagna and it is, without a doubt, a kid-friendly favorite. Some Pea Pod tips to make this dish even more amazing is to use lentil based lasagna noodles instead of traditional lasagna noodles or if you’re short on time we recommend using no-boil noodles instead.
Original Recipe can be found here: https://www.hummusapien.com/skinny-vegan-lasagna/
- 6-9 whole wheat lasagna noodles
- 1 lb extra firm tofu, drained and pressed
- 5 oz garlic hummus (heaping ½ cup)
- ¼ cup nutritional yeast
- ½ cup chopped spinach (I used frozen that I thawed in the microwave)
- ½ – 1 tsp garlic powder
- ½ tsp salt (or to taste)
- ½ tsp dried basil
- 1 26 oz jar of marinara sauce
- Pre-heat the oven to 350 degrees.
- Cook your lasagna noodles according to package directions until they’re a bit underdone (mine took about 6-8 minutes).
- Meanwhile, in a large bowl, crumble drained tofu with your hands until it resembles the texture of ricotta cheese.
- Add in hummus, nutritional yeast, spinach (squeeze water out if using thawed from frozen), garlic, salt and basil. Using your hands, mix ingredients together until a creamy, ricotta-like texture is achieved.
- In a baking dish (I used a 7″ by 11″ but 8″ by 8″ would work too), pour in enough sauce to cover the bottom. Layer 3 lasagna noodles on top, breaking them if necessary to fit the pan. Top the noodles with enough cheese to cover evenly. If you made 9 noodles, you can make three noodle layers with less cheese. I used 6 noodles and only made 2 layers with more cheese.
- Top cheese mixture with more sauce, then noodles again, then more cheese. Top cheese with the rest of the sauce. It’s ok if it looks like a lot of sauce!
- Bake for 30 minutes and enjoy!