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Lasagna with Tofu and Kale


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  • 5 – 7 Sun dried tomatoes soaked in hot water (optional)
  • 8 Lasagna Noodles, cooked until soft
  • 4 cloves garlic, minced
  • 1 large onion chopped
  • 6 Tablespoons Extra Virgin Olive Oil
  • 6 – 8 oz. sliced mushrooms
  • 1 large package fresh firm tofu
  • 2 Tablespoons Mirin or Rice Wine
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 1 large bunch Kale, chopped finely
  • Salt and fresh pepper
  • 6 cups Tomato Sauce
  • 1 1/2 cups grated soy or mozzarella (I mix real with fake)



Step 1

In large pot over medium heat, sauté garlic and onions until soft. Add mushrooms and sauté another three minutes. Drain tofu, wrap in towel and press to remove excess water and crumble into pot. Add mirin, sun dried tomatoes, basil and parsley. Saute for five minutes. Fold in kale, cover and cook for three more minutes. PREHEAT OVEN TO 375. Season to taste with salt and pepper and remove from heat.
Assemble: Spread ½ cup tomato sauce over bottom of 9 x 12 inch lasagna pan. Place single layer of noodles over sauce and cover with half the kale mixture. Cover with 1 ½ cups tomato sauce and sprinkle with half the cheese. Cover with another layer of noodles and remaining kale and tofu. Add 1 ½ cup tomato sauce and remaining cheese. Cover tightly with foil and bake 35 minutes. Remove foil and bake ten more minutes. Remove from oven and set aide for ten minutes before serving.

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