1. Preheat oven to 180C. Bring a large pot of salted water to the boil. Add noodles and cook just until al dente (+-8min). Drain and rinse with cold water.
2. Meanwhile, heat oil over medium heat in a large pan. Once hot, add baby marrow, and a pinch of salt and pepper. Sauté for 5-10 minutes or until softened. Add frozen peas and spinach and saute for another 5-10 minutes. Remove pan from heat.
3. Place drained tofu in a large bowl. Crumble with hands/fork. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with a fork until it’s semi-smooth and resembles ricotta cheese.
4. Place about a cup of pasta sauce in the bottom of a baking dish. Top with 2-3 noodles. Next, add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping cup (or more) of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another cup and a half of sauce.  Top with a sprinkle of nutritional yeast.
5. Bake for 30 minutes.

Serves 4