Pasta with tofu “ricotta” is really climbing the charts in favorite dinners. I’m making some form of this dish every other week, at least. Rather than manicotti, which we’ve had twice this month already, I made lasagna.
Same concept as this recipe – with hummus and tofu “cheese” and spinach layered between pasta and marinara sauce.
I made a double batch of the tofu & hummus “cheese” using two whole packages of extra-firm tofu and nearly one cup of hummus.
And I used 365 brand no-bake whole wheat lasagna noodles.
I didn’t skimp on sauce. There were nearly 3 jars of marinara which gave the noodles plenty of liquid to soak up when they baked. So good!
Cooked for 35 minutes at 350.
Served alongside peas.
Never gets old.
This recipe was so good I had it for leftovers nearly every lunch and dinner last week.
oh man that looks good.
have you tried amy’s chili? i bought the vegan chili and ate some yesterday. maybe that’s what effed up my tum. still having issues… kyle’s tired of hearing me complain and wants to blame it on the fact that i got balls wasted. he’s probably right… there are dates in those balls and too many dates are not so easy on the system. i learned that when i binged on lara bars. oops.
did i mention how much i miss you?!?! OMG. so much. xoxo
peas and lasagna — so classic. It looks absolutely amazing!
Delicious!
Do you know if it freezes and reheats well?
yes. but when you are going to take it from the freezer, do so the night before and let it thaw in the fridge overnight…makes the re-heating process easier.
i definitely remember when youd larabar binge and end up spending the day in the bathroom.
we have problems. nobody else would hit up gary nulls for carob covered raisins and blame your gas on a dog. (im kinda exempt from that because i dont have a dog, but im also kinda guilty since i know for a fact ill do the same thing when i have a kid). so mature.
ps i looooove amys chili…im pretty sure its the exact same as tjs chili btw. beans are not so magical though.
Awesome-sauce, thank you 🙂
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