Pumpkin Vegan Lasagna — Featherstone Nutrition

Ingredients

• 1 tbsp avocado oil
• 6 oz fresh spinach
• 14 oz tofu (firm or extra firm)
• 10 oz hummus
• ½ tsp garlic powder
• 1 tsp salt, divided (1/2 tsp + 1/2 tsp)
• 15 oz canned pumpkin
• ¼ cup non-dairy milk
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 15.5 oz jar of pasta sauce
• 8 oz oven-ready, no-boil lasagna (I used yellow lentil from Aldi)