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The original recipe came from hummusapien.
Our friends and family are always amazed at the ingredients after they try this recipe.
9 whole grain lasagna noodles, cooked (see tips)
1 jar pasta sauce (we like Rao's Homemade Marinara Sauce)
1 zucchini, grated + water squeezed out (using a clean dish towel)
1 yellow squash, grated + water squeezed out (using a clean dish towel)
1 tsp salt
Freshly ground pepper
Sprinkle of dried oregano to taste
16 oz extra firm tofu, drained and pressed
10 oz Sabra spinach and artichoke hummus
12 oz frozen spinach, thawed + water squeezed out
2 tsp minced garlic
5 tbsp nutritional yeast
0.4oz container dried basil, divided in thirds
Preheat oven to 350F.
Cook lasagna noodles according to package directions. Drain and set aside
Pour about 1 cup sauce in the bottom of a 9x13 baking dish.
Saute zucchini, yellow squash and garlic in a medium saucepan in olive oil or a spray of cooking oil over medium heat for five minutes. Season with salt, pepper, and oregano
Place the following items into a medium bowl: tofu, hummus, spinach, nutritional yeast, 2/3 container of basil, and cooked zucchini and squash. Use your fingers to mix everything together.
Spread out the noodles onto cutting boards or baking sheet. Spoon out the mixture from the bowl evenly onto 9 good lasagna noodles. Roll up carefully right away and place seam side down in the prepared baking dish.
Pour the rest of the sauce over the lasagna rolls, sprinkle with the rest of the basil.
Cover the dish with foil and bake for 35 minutes.
We usually cook 10 lasagna noodles in case we break one in the cooking process.
You can substitute 1/2 cup fresh basil leaves in place of the dried basil if you have that available.
Original flavor hummus also works well.
More pictures - recipes don't always turn out like the pinterest pictures. These are some less "staged" more "real" photos from our recipes and meal prep.