Hummus in my lasagna? Say it isn’t so.
Yes, it’s true.
Quit freaking out… It’s good…
A closer look at how this goes down….
Whole Wheat Hummus Lasagna
- 1 box whole wheat lasagna noodles
- 1 lb extra firm tofu, drained and pressed (remember my tofu post on buying the right tofu so that you actually like the outcome of a recipe?)
- 1- 8oz tub hummus
- 2 garlic cloves, minced
- 1/2 cup nutritional yeast
- 1-5 oz bag baby spinach, chopped
- 1 tsp onion powder
- 1 tsp salt (or to taste)
- 1 tsp dried basil
- 2- 26 oz jar of marinara sauce
- Pre-heat the oven to 350 degrees.
- Cook your lasagna noodles according to package directions until they’re a tad underdone (mine took about 7-8 minutes).
- In a large bowl, crumble tofu with your hands.
- Add in hummus, garlic, nutritional yeast, garlic, onion powder, salt and basil. Mix with a large wooden spoon to incorporate.
- Use you food processor to fine chop your 5 oz package of spinach.
- Add your hummus/tofu mixture to your food processor bowl and pulse for 20-30X. Do not process, make sure you “pulse” because you still want it to be a tad chunky…
- In a pre-sprayed 9×13 inch baking dish, pour in enough sauce to cover the bottom. Layer lasagna noodles on top. Top the noodles with spoon drops of the hummus/spinach mixture. Lightly spread the mixture onto the noddles to cover. Add more sauce, then noodles, then hummus/tofu mixture until your last layer is a creamy mixture of sauce and hummus. ***Don’t be afraid that there is too much sauce, this will help “meld” the flavors together during cooking.***
- Tightly cover with aluminum foil.
- Bake for 30 minutes. Remove foil and bake for 5-10 minutes more.
- Allow it to sit for 20 minutes to set.