This Vegan dish may take you by surprise!! The hummus filling had me questioning the end result, but I LOVE them! I’ve even had my meat-eater friends approve of this recipe. You can definitely add in a meat substitute, but I felt completely satisfied with all the vegetables and hummus filling.
Ingredients
½ tbs avocado oil
1 onion diced
3 garlic cloves
1 cup of mushrooms sliced or other veggie ( I have used peppers before )
½ tbs soy sauce
3.5 oz fresh spinach
1 ½ cups marinara sauce
6-8 lasagna noodles ( i use no boil so I don’t have to cook! )
1 ⅔ cups hummus
½ tsp cumin
½ tsp paprika
A few tbs lemon juice
Salt + pepper to taste
7 oz vegan cheese ( I use mozzarella + parmesan )
Cooking Directions
Cook the lasagna noodles or skip this step if you bought no-boil noodles
Ladle ½ cup marinara sauce in the bottom of your baking dish
Heat oil in a pan over medium heat and add the diced onion, garlic and mushrooms or other veggies. Sautee for about 4 minutes then add soy sauce and spinach. Cook for a further 30-60 seconds, then turn off the heat.
Add the hummus and stir with a spoon.
In your pan take turns layering the noodles, hummus, sauce and end with the mozzarella and parmesan cheeses on top. Bake for 20-25 minutes at 350
Cook the lasagna noodles or skip this step if you bought no-boil noodles
Ladle ½ cup marinara sauce in the bottom of your baking dish
Heat oil in a pan over medium heat and add the diced onion, garlic and mushrooms. Sautee for about 4 minutes then add soy sauce and spinach. Cook for a further 30-60 seconds, then turn off the heat.
Add the hummus and stir with a spoon.
In your pan take turns layering the noodles, hummus, sauce and end with the mozzarella and parmesan cheeses on top. Bake for 20-25 minutes at 350
