If you’re a 90s kid like me, you grew up watching cartoons like Garfield. Adorably lazy and the quintessential couch potato, the rotund cat’s favorite meal was lasagna. When I would beg my mom to make the meal, she would tease me that I would end up like Garfield if I don’t stop.
I still love lasagna, but, these days I prefer the cruelty-free rendition of the meal. A savory mix of garlic hummus and tofu makes up the ‘meat’ of this dish. Check the recipe below:
For the lasagna:
- 12 lasagna noodles
- 1 tbsp safflower oil
- 1 medium zucchini, chopped
- 12oz pkg frozen spinach
- 1 cup frozen peas
- 1 jar of marinara sauce
For the tofu ricotta:
- 2 packs of super firm tofu
- 10oz tub of garlic hummus (or 1 big cup)
- ½ cup nutritional yeast
- 1 tsp dry parsley
- 1 tsp dry oregano
- 1 tsp salt
- 2 tsp garlic flakes
- Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook about 9 minutes. Drain and rinse with cold water.
- Heat oil over medium heat in a large skillet. Add zucchini, mushrooms, salt and pepper. Sauté for 5 minutes. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat.
- Place drained tofu in a large bowl. Mash with potato masher. Add hummus, nutritional yeast, parsley, oregano salt, and garlic powder. Continue to mash and mix until mixture is smooth and ingredients are distributed through-out.
- Place one cup of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the tofu mixture and half of the spinach mixture. Top with sauce. Repeat with more noodles, tofu mixture, and spinach mixture. Then top last layer of noodles and sauce; sprinkle with nutritional yeast.
- Cover with foil and bake for 30 minutes.