Ingredients:
For the “Cheese” (Can use 2 cups of hummus in replacement) ⬇️
2 Cans of Chickpeas
4 Tablespoons of Tahini
1 Lemon
1 Teaspoon of Cumin
1 Teaspoon of Paprika
*Splash of water if necessary
For the rest:
About 2 cups of Fresh Spinach
1 Large Yellow Onion
1 Head of Garlic
16 oz or 1 pound of fresh mushrooms
2 15 oz cans of tomato or marinara sauce
Fresh Basil or Parsley for topping
Vegan Parmesan for topping (optional)
About 8 Lasagna noodles
(I made one 13.25 oz box, and laid the extra at the bottom of the pan in sauce)
Instructions:
1.) In a large pot, start boiling water for your Lasagna Noodles. Put in noodles once boiling. Get the oven ready by preheating it to 400 degrees Fahrenheit.
2.) Dice Yellow onion, toss in a deeper frying pan with a splash of water. Water sauté.
3.) Mince Garlic and Mushrooms, toss in with onion. Cook until onion is translucent and garlic is softened.
4.) While cooking, make your “hummus cheese” by adding all cheese ingredients to a blender and blending. You may have to stop the blender a few times and turn the mixture as it’s thicker. Add water or lemon juice as you see fit.
4.) Toss your hummus in the pan with your mushrooms, onion, and garlic. Add spinach and cover on a medium to low heat. Cook until spinach is wilted.
5.) Pour 1 can of sauce into a baking dish (About 9×6 inches).
6.) Taking your cooked noodles one at a time with some tongs, lay them flat on a large cutting board or surface. Spread your cheese mixture on each noodle from top to bottom. Roll the noodle.
7.) As you finish each roll up, place into your bed of sauce in your baking dish. Once finished, take your second can of sauce and spread evenly over the top of your roll ups.
8.) Top with Vegan Parmesan if desired. If using melty parmesan, bake in the oven for about 10-15mins at 400 degrees Fahrenheit.
9.) Once vegan Parmesan is melted, pull out of the oven, top with your fresh herbs such as basil or parsley, serve and enjoy 😉