Broccoli, Spinach, Garlic Hummus Lasagna (soy-free)

UPDATE: If you know someone that has a sensitivity to tofu have them try sprouted tofu. Sprouted tofu is much more easy to digest. It worked for my husband. So even though he can now eat tofu lasagna we still prefer this one.

This recipe is on my all-time favorites list!!!!!  That's why it's one of the few recipes I currently make that require nuts. I now try to avoid recipes that call for nuts because they are so friggen expensive. I have recently started using almonds slices instead of cashews because they are cheaper and still have a neutral taste like cashews.

For the picture above I used 4 layers just because it looked nicer. This is the size of the lasagna portion I would love to eat.... lol. In reality, I make it using only 2 layers just like in the original recipe.

I had stopped making lasagna a long time ago. I just found making it too labor-intensive. Then I stumbled upon Hummusapien's Skinny Vegan Lasagna. It tasted GREAT and it doesn't take too long to make especially if you use frozen broccoli and spinach. It freezes well too. I found out my husband has a soy sensitivity problem. The first thing that went through my mind was that we were going to have to give up this wonderful lasagna....grrr. I decided to try swapping out the 2 cups (1 pound) of extra tofu used in the original recipe and in its place I added 1 cup of cashew cream. If you're going to stick with using the tofu version (which is cheaper) you don't need to press the tofu like the original recipe calls for. I forgot to press it one time when I made it and I never noticed any texture difference. 

I have to admit I had some serious reservations about using garlic hummus because my husband is not a big garlic fan. I decide to throw caution to the wind and follow the original recipe amount except I removed the garlic chunks in the center of the hummus and only used the blended part and it was not over garlicky at all! In fact, I never even notice the garlic at all. I also used 2 cups broccoli not just because it tastes great but adding the broccoli bulked it up a bit since it was going to be missing the firmer texture of the tofu.

6 lasagna noodles (gluten-free)*

2 cups broccoli florets fresh or frozen (thawed)
  chopped into smaller pieces, cooked till soft
1 cup cashew or almond cream* 
1/2 cup garlic hummus *(see note)
1/2 cup chopped spinach, frozen, thawed, water squeezed out
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried basil

1 26 oz jar pasta sauce (I use spicy pasta sauce)

Preheat the oven to 350 degrees. Cook your lasagna noodles according to package directions until they're a bit underdone (mine takes about 6-8 minutes).

In a large bowl add the broccoli, cashew cream, hummus, nutritional yeast, spinach, salt and basil. Using your hands, mix ingredients together until a creamy, ricotta-like texture is achieved.

In a 7" by 11" baking dish, pour in enough sauce to cover the bottom. Layer 3 lasagna noodles on top. Top the noodles with enough broccoli mixture to cover evenly (leave enough to repeat again). Add some pasta sauce, then noodles again, then more broccoli mixture. Finally, pour over the rest of the pasta sauce. It's ok if it looks like a lot of sauce! Bake for 30 minutes and enjoy! Serves 6


*To make cashew cream.....just add cashews or natural almonds slices to a bowl filled with boiling water. Wait for 30 minutes. Drained, then add to a food processor. Slowly add some water and blend. Stop occasionally and with a soft spatula scrap down the sides and continue to add water till it has the texture of a thick cream. 

*Scoop out the chopped garlic in the center of the hummus if your brand has it in the center, only use the blended hummus part.

*I cook 9 lasagna noodles (3 extra) because after they are cooked some end up tearing.