Hummus Lasagna

Preheat the oven to 180 degrees. In a pot of boiling salted water, cook the lasagna sheets until al dente. Meanwhile, finely chop the zucchini and mushrooms. Heat olive oil in a pan and sauté the zucchini and mushrooms. Sauté for 5 min, then add the spinach and sauté for another 5 min.

Remove the pan from the heat and set aside. Place the drained tofu in a large bowl. Crumble it with your hands, then mix with hummus, nutritional yeast, basil, salt, and pressed garlic until the consistency resembles ricotta.

Season the canned tomatoes in a bowl with salt and pepper. Then spread them on the bottom of a baking dish. Place 4 lasagna sheets on top, then spread half of the tofu mixture over them, and distribute half of the vegetables on top. Cover with tomato sauce, then add another layer of lasagna sheets, tofu mixture, and vegetables. Spread the last layer of lasagna sheets with tomato sauce and sprinkle nutritional yeast on top.