11 can (15 oz.) low-sodium chick peas, rinsed and drained
½cupHellmann's® or Best Foods® Vegan Dressing and Spread
½cupnutritional yeast seasoning
1container (14 oz.) extra firm tofu, weighted down with heavy bowl to drain 20 minutes, then crumbled
2tbspolive oil
2(10 oz.) packages baby portobello or crimini mushrooms, diced
1small onion, chopped
1box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1large clove garlic, finely chopped
4cups jarred vegan pasta sauce
12vegan, gluten free no boil lasagna noodles
Instructions
Heat oven to 400°. Mash squash and chick peas in large bowl. Stir in Hellmann's® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread, nutritional yeast, then tofu. Season, if desired, with salt and pepper.
Heat oil in large nonstick skillet over medium-high heat and cook mushrooms and onions for 8 minutes, stirring occasionally. Stir in spinach and garlic; cook 2 minutes then stir in pasta sauce. Remove from heat.
Spread 1 cup sauce mixture in bottom of 13 x 9-inch baking dish then top with 3 uncooked lasagna noodles. Spread with 2 cups tofu mixture; repeat layers 2 more times. Top with remaining 3 noodles, then remaining sauce.
Cover with foil and bake for 45 minutes. Remove foil and continue to bake an additional 15 minutes, until lasagna noodles are tender. Let stand 10 minutes before cutting.
Notes
Tip: If desired, sprinkle with 1 cup vegan mozzarella-style shreds during the last 5 minutes.