For visual instructions, you can view the video at the end of the post. The lasagna noodles should be cooked in a large saucepan, with enough boiling water to cover it.
Place 1/2 cup marinara sauce or your favorite tomato sauce in the bottom of a 9x6 (23x15cm) baking dish. You can also use a larger one. Set aside.
Once the lasagna noodles are cooked, heat the oil in a large saucepan over medium heat. Add the chopped onion, garlic, mushrooms, and cook for about 4 minutes. Sautee for approximately 4 minutes. Add the soy sauce, spinach, and cook for another 4 minutes. Cook another 30-60 seconds. Then, turn off heat.
Mix the hummus with the olive oil and stir it in with a spoon.
You might need to adjust the flavor depending on which brand you buy store-bought Hummus. To my liking, I added cumin and paprika to the hummus.
Drain the lasagna noodles carefully and heat your oven to 360° Fahrenheit (180° Celsius).
Place the cooked noodles on a flat surface. Spread 1/4 cup of the hummus mixture on each noodle. Each lasagna noodle should be rolled up and placed seam-side down into the baking dish.
Add the remaining 1 cup of marinara sauce to the lasagna noodles.
You can add vegan cheese to the top. I used my homemade Vegan Cheese Sauce.
Bake for 20-25 minutes. Garnish with Vegan Parmesan cheese and enjoy!