janet @ the taste space

Easy Vegan Lasagna

In Mains (Vegetarian) on February 28, 2016 at 9:35 AM

Easy Vegan Lasagna

What can I say, but I have been gravitating to homely, comforting dishes over the past few weeks. Casseroles have been coming out of my oven like no tomorrow and this has been one of my favourites. Not only because it tastes great (not sure why, but the tofu-hummus-cauliflower concoction tastes like ricotta cheese) but also because it is fairly easy. Of course, oven-ready noodles and store-bought hummus and marinara sauce make this nearly a dump and cook, fool-proof recipe.

I really liked Alexis’ original recipe, which is even easier, but we once had half a cauliflower to use up and added it to the cheese layer. Rob thought it was even better than the original, with the riced cauliflower making it more airy and more similar to ricotta. While it does dirty up another appliance, who can argue with more hidden veggies? With the tofu, nutritional yeast and spinach, this is quite a nicely balanced meal. Enjoy!

What have you been up to recently?

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PS. I am sharing this with Meat Free Mondays.

Lazy Vegan Lasagna
Adapted from Hummusapien

9 whole wheat lasagna noodles
half head medium cauliflower (1-2 lbs), trimmed and chopped
1 lb extra firm tofu, drained
1/2 cup hummus
1/4 cup nutritional yeast
1/2 cup chopped baby spinach (the first time I didn’t chop the baby spinach and Rob thought it was still too big – so please chop)
1/2 tsp garlic granules
1/2 tsp salt, or to taste
1/2 tsp dried basil
1×26 oz jar of marinara sauce (we tried arriabata sauce once and it was too spicy! ymmv, it may depend on the brand)

1. Preheat the oven to 350F.

2. If your lasagna noodles are not ovenready, cook them according to the package directions until slightly underdone (6-8 minutes).

3. Meanwhile, place the cauliflower in a food processor and pulse until it looks like little pieces of rice. You may need to remove the riced cauliflower and continue with any larger chunks so you do not over-pulverize the cauliflower.

4. Place the riced cauliflower in a large bowl. With your hands, crumble the tofu into small-medium chunks into the same bowl. Stir in the hummus, nutritional yeast, spinach, garlic, salt and basil so that it is evenly combined.

5. In a 9×9″ baking dish, place enough sauce at the bottom to completely cover the bottom. Place 3 lasagna noodles, breaking them, if needed, to fit the pan. Top the noodles with 1/3 of the cauliflower-hummus concoction. Pour enough tomato sauce to cover (approximately 1/4 of the remaining sauce). Repeat, adding noodles, cauliflower-hummus, and sauce another two times. If it looks dry and you used oven-ready noodles, consider adding more water.

6. Bake, uncovered, at 350F for 30 minutes (or 45 minutes if using oven-bake ready noodles – or whatever the package says). Allow to cool slightly before eating.

Serves 4.

  1. Sounds yummy – I like the idea of the cauli rice in it to give a bit of texture as well as more veg

  2. I adore lasagne! There is something so comforting about all those wonderful layers. I love your addition of cauliflower!

  3. Lasagne is the ultimate comfort food. I like the cauliflower/tofu ricotta idea, too. Looks delicious🙂

  4. Lasagna sounds like a great idea for rainy days.

    I like to save up the scraps from slicing cauliflower for roasting, rice it, and add it to something else I’m cooking. Today, I’m stuffing some tomatoes and the riced cauliflower will go into the mix, along with mushrooms, Daiya cheese, aromatics, and something else – maybe spinach?

    So, I’m in a minified version of the space you’re in – no full-fledged casseroles, but tiny editions of much the same thing!

  5. I’m hosting a vegan dinner next week and am putting this on the menu. Thanks for the recipe!!!🙂

  6. I made this night before last, with a few tweaks, and it was delicious! Changes: used an 11 x 7 pan, used extra greens (2 big handfuls or power greens, chopped), added a layer in the middle of sliced, sauteed mushrooms, and used a 12 ounce package of frozen cauliflower, thawed. It made 6 generous servings. Thanks for such a yummy, easy lasagna recipe!

  7. […] is another delicious recipe courtesy of Alexis. A creamy cashew-based salsa sauce smothers the red kidney beans, corn, kale and […]

  8. This does sound like it comes together fairly easily. And I have a cauliflower that needs using up!

  9. […] post about Vegan Food for People Who Don’t Cook. Combined with quite a few batches of my Easy Vegan Lasagna, and incessant snacking on hummus and crackers, it feels like I have been eating hummus non-stop. […]

  10. […] you want to kick your lifestyle up a notch. When I could finally stomach something other than this easy lasagna, I was excited to incorporate more vegetables, more protein and more nutritious foods into my diet. […]

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