Vegan Lasagne

By Sari Huhtala

  • 6-9 Kamut* lasagna noodles (or any other lasagne noodle)
  • 450 grams firm organic tofu, drained and crumbled
  • ¾ cup hummus
  • ½ cup nutritional yeast
  • 1 cup chopped fresh spinach, or frozen spinach
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 tsp dried basil
  • 3 cups of marinara sauce

Homemade marinara sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion
  • 5 large garlic cloves, minced
  • 1 28-ounce can diced tomatoes
  • 1/8 cup water
  • 3 tbsp dried basil
  • 1/2 cup oil-packed sun-dried tomatoes
  • 1 tbsp dried oregano
  • 1 tsp salt

Heat olive oil in a medium-sized pot on medium low. Add garlic and onions and sauté for 5 minutes. Add remaining ingredients, including the juice from the diced tomatoes and the oil from the sun-dried tomatoes. Simmer for at least half an hour. The sauce becomes more flavourful when simmered for a couple of hours.

Boil the lasagne noodles according to instructions on the package. Rinse under cold water and set aside. In a bowl, crumble the tofu by hand into fine crumbs, then add in the rest of the ingredients, except for marinara sauce. Blend well to meld flavours together.

In an 8X8-inch baking dish pour marinara sauce just to add a small layer on bottom. Top with one layer of noodles, then spoon sauce on top, followed by a few tablespoons of the “cheese” mixture. Layer lasagne on top and repeat to use up the remainder of the ingredients. Be sure to finish the top layer with sauce and “cheese’ mixture.

Bake for about 30 minutes at 350 degrees F. *Kamut is a wonderfully healthy choice for pasta. It’s low in gluten, easy to digest and chock full of nutrients.

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