I've been working on perfecting this lasagna recipe for the last year or so and it's ready to be shared! Here's the ultimate plant-based lasagna recipe!
Preheat the oven to 375 degrees. Put a large pot of water on to boil. Prepare the "ricotta cheese" mixture: Crumble the block of tofu with your hands into a large mixing bowl. Dump in the hummus, nutritional yeast, basil, and a bit of salt and pepper and mix it all together.
Place the noodles into the boiling water to cook for about 10 minutes. Prepare the veggie filling: In a medium pan, cook the shredded carrots and frozen peas for about 5 minutes, stirring frequently. Add in the artichoke hearts, roasted red peppers, and baby spinach leaves, and cook until spinach is wilted. Set aside.
Once the noodles are cooked, drain them and begin putting the lasagna together. Spread 3 tablespoons of the pasta sauce on the bottom of your casserole dish, then place three lasagna noodles on top. Use a teaspoons to place globs of the ricotta cheese mixture over the entire surface area of the noodles, using up about half of the mixture.
Scatter about half of the veggie mixture over top of the ricotta cheese mixture, covering the entire surface area of the lasagna layer. Spoon about 1/3 of the remaining sauce over the whole thing.
Repeat, placing noodles, cheese mixture, veggies, then sauce. All of the cheese mixture and all of the veggies should be used up after this step.
Add one final layer of noodles, top with remaining sauce, then sprinkle the whole thing with the plant-based shredded mozzarella cheese.
Bake for about 1 hour at 375 degrees. Enjoy!