A yummy lasagna made with hummus and tofu instead of ricotta cheese.

Ingredients

2 tbsp olive oil, divided
1 tbsp garlic, minced
1 small onion, chopped
1/2 medium green pepper, diced
1/2 medium jalapeño pepper, diced
1/2 bunch (about 4 oz) kale, chopped
1 cup frozen peas, thawed
1 cup broccoli, chopped
1 14 oz package of extra-firm tofu, drained
1 cup hummus
1/8 cup cilantro, chopped
1/8 cup basil, chopped
1 tbsp fresh oregano, chopped
1 tsp garlic powder
6 oz rotini or elbow macaroni, prepared
2-3 cups of marinara sauce
1/2 cup cheddar or mozzarella cheese
Salt and pepper to taste

Directions

1. Preheat oven to 350°F;
2. Heat 1 tbsp in a medium-large skillet. Add garlic, onion, green pepper and jalapeño pepper and sauté for 3 minutes.
3. Add kale, peas and broccoli to mixture and sauté for 5 more minutes.
4. In a medium bowl, crumble tofu and mix in hummus, cilantro, basil, oregano, and garlic powder.
5. Assemble bake by starting with remaining oil, cover with marinara sauce and alternate with pasta, marinara sauce, cheese, and kale-pea mixture.
6. Cover with aluminum foil and place in oven for 45 minutes or until sides start to bubble.
7. Place cheese on top and place in oven for another 10 minutes until cheese has melted.

Adapted from Easy Vegan Lasagna (I just had to add some sort of cheese)