Taking the time and having the time to make food these days is few and far between. A lasagna needs quite a bit of prep, and then cooking time and clean up. Doing that every night with a 4 month old baby is challenging, but thankfully this week, I had the time for this (And a few baked goodies). I found this recipe on “Hummusapien” website, and I slightly tweaked it to bulk up the sauce and make it cheesier! The recipe originally said it was a 15-minute prep, but it took me 15-minutes alone to cut my veggies! Then to prep everything else, and cook the noodles, veggies and “beef”, it was another 15-20 minutes. So ya, 15-minute total prep was very misleading, more like 30-minutes.
I posted my first lasagna recipe a few years ago so I figured it was time for an updated version!
For the lasagna:
- 2 packs of lasagna noodles (I used Kamut noddles)
- 2 tbsp olive oil
- 1 medium zucchini, chopped
- 1 package of sliced mushrooms
- 1 package frozen spinach, thawed
- 8 cups marinara sauce
- 1 package of Beyond the Meat ground “beef” crumble
- 1 package of Daiya Shredded Cheese
For the tofu ricotta:
- 2 packages of extra firm tofu, drained
- 1 container garic hummus
- 1/2 cup of nutritional yeast
- 1/4 cup fresh basil
- 1 tsp fine sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Preheat oven to 350F. Bring a large pot of water to a boil for the noodles. Add the noodles and cook as directed on the box. Drain and rinse with cold water and set aside.
- While the noodles are cooking, use a frying pan and heat the oil over medium heat. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes. Add the spinach and sauté for another 5 minutes. Remove pan from heat and let it sit while you do step #3.
- Place drained tofu in a large bowl and crumble it together with hands, bit by bit. Add hummus, nutritional yeast, basil, salt, garlic powder and onion powder. Stir together with your hands until it’s semi-smooth and resembles a ricotta. It will be messy but you should be able to get the tofu into small chunks.
- Remove the vegetables from the pan into a small bowl, and lightly reoil your pan. You will need to cook the Beyond the Meat crumbles on medium heat. Stir often until it starts to brown, it should take about 5 minutes. Add this crumble into a bowl of your marinara sauce and mix together.
- Time to prepare your dish!! Place a healthy scoop or 2 of the marinara/Beyond meat mixture in the bottom of a 9x13in baking dish. Top with noodles. Next add half of the ricotta mixture and spread it across the noodles as best as possible. Top it off with half of the vegetable mixture. Now we start again with a heaping scoop or 2 of sauce/Beyond Meat mixture. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and add the rest of sauce/Beyond Meat mix. I took my package of Daiya cheese and sprinkled it on the top to finish things off.
- Cover with foil and bake for 40 minutes. Enjoy!