Name: Veggie Lasagna with Tofu Ricotta
Prep time: 30 min
Cook time: 35 min
Total time: 80 min
Ingredients: 20 lasagna noodles (regular, whole grain, gluten-free, or no-boil all work); 1 tablespoon extra virgin olive oil; 1 zucchini, sliced (optional); 8 oz mushrooms, sliced (optional); 2 cups fresh spinach (optional); 2 24 oz jars arrabiata or marinara sauce (arrabiata adds a necessary kick; if using marinara, add crushed red pepper); 2 14 oz blocks extra firm or firm tofu, drained and pressed; 1 10 oz tub roasted garlic hummus (regular hummus works — just amp up the garlic); 1/2 cup nutritional yeast, plus more for topping; 1 teaspoon fine sea salt; 1 teaspoon garlic powder

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Veggie Lasagna with Tofu Ricotta

The lasagna that made us stop apologizing for plant-based food.

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Veggie Lasagna with Tofu Ricotta

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