Preparation

Ricotta:
1. Combine the tofu, hummus, nutritional yeast, Italian seasoning and garlic in a large bowl. Mix well with hands or a spatula. Taste, add salt and pepper as desired, set aside.

Lasagna:
1. Preheat oven to 350°F.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, zucchini and mushrooms. Sauté for 5 minutes, add spinach and continue cooking for another 5 minutes. Remove pan from heat. Drain excess liquid if mixture is too watery.

3. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain the noodles, and rinse with cold water. Return the noodles to the pot and toss with 1 tablespoon olive oil to prevent the noodles from sticking.

4. Place 1 cup marinara in the bottom of a 9×13” baking dish. Arrange 4 noodles in a single layer on top of the marinara, then spread half of the ricotta and half of the vegetable mixture on top of the noodles. Top with another 2 cups of the marinara. Repeat with 4 more noodles and the remainder of the ricotta and vegetables. Top with the last layer of noodles and 2 cups sauce.

5. Cover with foil and bake for 30 minutes, remove foil and bake an additional 30 minutes.

Variations:
Try different flavor profiles by switching up the hummus. Try hummus with olives, eggplant hummus, or caramelized onion hummus.

Use more marinara sauce if you prefer a “saucier” lasagna.