So it was actually my boyfriend’s idea that inspired me to make a vegan Lasagna. I’m not a huge lasagna person at all, really, but I needed a new idea and I figured why not? The Oscars were on so I wanted something fancy.

I saw a lot of people using Zucchini slices to act as the pieces of pasta, so I followed that. It was different, for sure, but it turned out a lot better than I thought it would – I’m like excited that I made enough to last me all week. Also, I know in non-vegan lasagna dishes they call for ricotta cheese, so I just bought hummus to act as that – it basically has the same consistency, and trust me, it was the best part about the whole dish.

Ingredients:
2 yellow and 4 green zucchini, sliced into long pieces – it doesn’t matter the color, that’s just all that was left in stop and shop when I went
1/2 bottle of traditional pasta sauce
1 package of frozen spinach
1 package of Daiya Mozzarella cheese
1 small tub of Joseph’s original hummus

Directions:
As always, preheat oven to 350 degrees Fahrenheit.

First, I fried each piece of zucchini, then I set it aside. Next, I cooked the spinach and set that aside, as well. After, I laid a thin Layer of sauce on the bottom of a pan and laid out a layer of zucchini strips. I put another layer of sauce over the zucchini and put a good amount of the mozzarella, followed by spinach and then followed by hummus. After all of that, I put another layer of zucchini and did it all over again. I only had two layers of spinach and hummus – then I topped it off with zucchini and mozzarella. Lastly, I baked the lasagna for 30 minutes, uncovered.

Pair it with Red Zinfandel (Cline brand – it’s vegan), and you’re good to go!