Who doesn’t love lasagna? Making a plant-strong lasagna has been easy, especially with Rip’s great recipe for “Raise the Roof Lasagna.” But, lasagna making just got easier, thanks to Hummus Day! Yes, today is Hummus Day!
While hummus is a mainstay in many kitchens, finding a ready-made hummus that is oil and tahini-free has been a feat. That’s why I am such a fan of Engine 2 Hummus. And, when I am in a hurry, it makes dinner prep a snap. Engine 2 hummus is creamy and delicious, and it displays all of the pillars of the Engine 2 Diet. I can use it as a sauce base, a filling, or a topping to a basked potato!
Hummus is the near perfect food. It serves as a complete protein source and is also high in iron and vitamin C. It also has beneficial amounts of both vitamin B6 and folate. When people ask me, “But, really, where do you get your protein?” I always tell them that I eat hummus!
Today, there’s a great campaign to honor hummus, www.hummusday.com. And they want to see how you eat your hummus and where. Head over to their website to be part of what will be today’s trending social media topic around food!
Give this recipe a whirl. You’ll love the texture.
E2 Red Pepper Hummus Lasagna (Serves 6-8)
Preheat oven to 375 degrees
1 box of whole wheat lasagna noodles (chose a gluten free variety, if needed)
2 containers of E2 Roasted Red Pepper Hummus
2 jars of E2 Marinara Sauce
1 medium onion, dice cut
2 cloves of garlic, emince
2 medium zucchini, dice cut
1 cup of shredded carrots
1 cup of celery, small dice cut
1 cup of thinly sliced mushrooms
1t of dried oregano
1t of dried basil
Grated cauliflower (for topping)
On a medium heat, in a heated saute pan, place the diced onion. Stir the onion to prevent scorching, and when it turns brown, add the garlic, and mix well and stir for about 90 seconds. At this point, add about two ounces of water or cooking wine. Blend well.
Add the other vegetables, and stir well until the mixture starts to wilt or the vegetables become translucent. If needed, add more water in scant amounts.
To the vegetable mixture, add a jar of E2 pasta sauce, Stir well. Add dried spices, allow to cook for five minutes.
NOTE: No need to cook the lasagna noodles!
In a 9*12 inch roasting pan, add a cup of pasta sauce to the bottom of the pan, then line with uncooked lasagna noodles.
Add two cups of the vegetable mixture, smooth well to cover with noodles. On the next layer, add the contents of one E2 Roasted Red Pepper Hummus, and smooth it out. Add 1 cup of pasta sauce. Cover with noodles.
When you get to the top layer, cover the noodles with any extra sauce.
Take fresh cauliflower, and grate on the large holes of a box grater. The cauliflower will be your “parmesano.” Add garlic powder to taste, and mix the two together well. Cover the top of the dish with the mixture.
Cover dish, and place in fridge anywhere between 2-4 hours.
When ready to cook. remove from refrigerator, and place in a preheated 375 F oven on the middle shelf.
Cooks best between 45-50 minutes. To check for doneness, place a knife in the center of the dish to test for temperature.
NOTE: For an extra creamy lasagna, add another container of red pepper hummus.
Remove from oven when done. Allow to cool for ten minutes. Cut into pieces and serve with a steamed green veggie and enjoy!
Not too many people will be eating “hummus lasagna” on Hummus Day, but go ahead, break the mold!
Enjoy this new twist of lasagna, filled with creamy E2 hummus!
#hummusday #sogood #E2hummus #E2hummuslasagna