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 below)
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.
Top with remaining vegan cheese.
Bake for 25 minutes.
Remove from the oven and top with the basil.
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.