A lighter spin on a classic comfort food, this Vegan Zucchini Lasagna is filling & packed with vegetables. The tofu ricotta tastes just like the real stuff!
Drain the tofu and wrap in a few layers of paper towels; place it in your sink. Place a heavy object on top; let the tofu drain for 10-15 minutes.
In a medium bowl, crumble the tofu. Add hummus, nutritional yeast, lemon juice, basil, salt, garlic powder, onion powder, and pepper. Use your hands or a fork to combine all the ingredients until it resembles ricotta.
In the bottom of a 9×13 baking dish, add 1 cup pasta sauce, a single layer of sliced zucchini, 1/2 of the tofu ricotta, and 1 cup spinach. Repeat with 1 cup sauce, zucchini, 1/2 of the ricotta, and remaining spinach. Add 1 cup sauce, the last layer of zucchini, and the rest of the sauce. Top with a generous amount of nutritional yeast.
Cover with foil. Bake for 45 minutes, then remove foil and bake for 15-20 minutes.