Click here for our White Bean Rosemary Hummus recipe.
You can make the hummus-vegetable mixture 2 days before and keep it in the refrigerator. If you start with a cold mixture, allow an extra 10 minutes for cooking the lasagna.
Baked eggplant slices can be used in place of the lasagna noodles.
9 Lasagna Noodles (regular or gluten free), cooked
2 Tbsp. Olive Oil, divided
2 Cups Cremini Mushrooms, thinly sliced
1 Cup diced Yellow Onion (about 1/4 of a large onion)
1 medium Zucchini, grated
3 Tbsp. low sodium Tamari or Soy Sauce
1 tsp. Black Pepper
1 Tbsp. chopped Garlic (about 3 cloves)
1/2 tsp. dried Oregano
6 Cups fresh Spinach
1 1/2 Cups VEBA White Bean Hummus or equivalent (recipe in Notes)
3 Cups Marinara Sauce, divided
8 ounces shredded Vegan Cheese, divided
8 Basil leaves, thinly sliced
Fill a large pot with 4 quarts of water and 1-2 tsp. of salt. Cook the lasagna noodles according to the package. Drain and rinse with cold water. Toss with 1 Tbsp. of olive oil (This can be done 1-3 days in advance or you can do this while the vegetables are cooking).
Ladle 1 1/2 cup of marinara sauce into the bottom of a 9x9 pan and set aside.
Preheat the oven to 350 degrees.
Heat the olive oil in a saute pan over medium heat and add the diced onion. Cook until soft; about 5 minutes. Add the mushrooms and zucchini. Saute for about 3 minutes. Add the soy sauce, spinach, black pepper, dried oregano, and garlic. Cook another 2 minutes, or until the spinach is wilted, then turn off the heat.
Add the hummus and 2 ounces of the cheese and incorporate it into the vegetable mixture.
Lay the cooked noodles on a clean surface and place about 1/4 cup of the hummus-mixture on each noodle and spread it evenly. Roll up each lasagna noodle and place it seam-side down in the baking dish.
Ladle the remaining 1 cup marinara sauce over the lasagna noodles.