Lasagna without meat or cheese is dangerous. Does it not defy the very definition of lasagna?
Consider it lasagna redefined.
I know I’m shocking you all by saying that lasagna doesn’t have a place in my usual meal rotation. It’s kind of an outcast in a crowd of kale salads, oil-free muffins and bean burgers. It’s like the jock in drama club…all meaty and cheesy and clearly not how I roll. Lucky for me and you, this recipe is cheesy without being cheesy at all. Oh the confusion of it all.
Don’t ask me how, but the mixture of crumbled tofu, loads of hummus and nutritional yeast somehow comes together and does this happy dance to create what looks and tastes just like ricotta cheese. I’ve had it every night for dinner for four days and I’m still not sick of it. That is extremely rare, my friends. I made lentil soup the other day and let me tell you– it was tasty, but by no means did I want it every day for four days.
I solemnly swear that this lasagna is not only vegan and whole-wheat, but also delish to the tenth degree. It really took me by surprise. I was shocked, in fact. Shocked at how much this tasted like authentic, cheesy lasagna. I managed to conquer my cheesy lasagna cravings without using cheese. Eeeeeeeeeeee!
This recipe is adapted from Elise’s lasagna chronicles. She makes a mean lasagna. She’s also a genius for thinking to combine hummus and tofu to mimic ricotta, which it does to a tee. Crumbled tofu used as a ricotta sub is nothing new in the vegan world, but her idea to add hummus to mix takes it to a whole other level. I’ve made vegan lasagnas before, but this was favorite by far.
I mean I just die.
Skinny Vegan Lasagna
–lightly adapted from Elise’s Sabra-cottiPrint
- 6–9 whole wheat lasagna noodles
- 1 lb extra firm tofu, drained and pressed
- 5 oz garlic hummus (heaping 1/2 cup)
- 1/4 cup nutritional yeast
- 1/2 cup chopped spinach (I used frozen that I thawed in the microwave)
- 1/2 – 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/2 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!
Lasagna without meat or cheese is dangerous. So dig in.