Being part Italian my family eats pasta multiple times a week. Here I've tweeked the family recipe to fit my vegan needs. It's super easy and super delicious!
Ingredients:
- Vegan lasagna noodles, preferably the kind you don't have to boul first
- A jar of your favorite pasta sauce, I like classico
- Half a container of diced mushrooms
- 1 cup spinach, raw or frozen does the trick
- 1 container garlic hummus
- 1 Teaspoon onion powder
- Salt & pepper to tast
Directions:
Preheat oven to 375 degrees
Coat a 8.5 by 4.5 bread pan with oil
Mix hummus, spices, spinach, and mushrooms together in a bowl. Coat the bottom of your pan with pasta sauce and put 2 noodles on the bottom of pan (I had to break the end off the end of my noodles to make them fit.) Then spoon an even layer on the hummus mixture on top of the noodles. once layer is evenly distributed pour a thin layer of sauce over top of the hummus mixture. Put another layer of noodles on top of first layer and follow the same process. When you have reached your desired amount of layers pour sauce over top of lasagna. Put foil over pan and bake for 35 minutes. Upon taking out of oven remove foil and let sit for 5 minutes. Then enjoy!
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