Buy all ingredients right below the recipe
Ingredients
- 12 lasagna sheets
- 1 tbsp olive oil
- 1 medium zucchini
- 100 g mushrooms
- 200 g spinach
- 300 ml canned tomatoes
- 200 g natural tofu
- 250 g hummus
- 1 handful basil leaves
- 50 g nutritional yeast flakes
- 1 clove garlic, pressed
- Salt to taste
- Pepper to taste
Preparation
- 1Preheat the oven to 180 degrees. In a pot of boiling salted water, cook the pasta sheets until al dente. Meanwhile, finely chop the zucchini and mushrooms. Heat olive oil in a pan and sauté the zucchini and mushrooms. Fry for 5 min, then add the spinach and fry for another 5 min.
- 2Remove the pan from the heat and set aside. Place the drained tofu in a large bowl. Crumble it with your hands, then mix with hummus, nutritional yeast, basil, salt, and pressed garlic until the consistency resembles that of ricotta.
- 3Season canned tomatoes in a bowl with salt and pepper. Then spread them on the bottom of a baking dish. Place 4 pasta sheets on top, then spread half of the tofu mixture over them, and distribute half of the vegetables on top. Cover with tomato sauce, then add another layer of pasta sheets, tofu mix, and vegetables. Spread the last layer of pasta sheets with tomato sauce and sprinkle nutritional yeast on top.
- 4Bake in the oven for approx. 30 min. If the lasagna browns too much, cover it with aluminum foil. Let it rest for 5 min before serving.
