Total Time:1 hour 45 minutes; 1 hour active
Vegans love lasagna, too. This is a perfect place to discover how tofu can stand in for ricotta cheese, with delicious results. The tomato sauce has a little kick from chiles which balances the assertive flavor of all the healthy greens in the dish.
- 2 tablespoons extra virgin olive oil
- 1 cup chopped red onion
- 4 cloves garlic, sliced
- 1 teaspoon red pepper flakes
- 2 14.5-ounce cans diced tomatoes
- 1 14.5-ounce can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt, divided
- 1 bunch (8 ounces) kale, chopped
- 5 ounces baby spinach
- 14 ounces firm tofu, pressed and crumbled (See note)
- 2 tablespoons arrowroot or corn starch
- 3/4 cup finely-chopped walnuts
- 9 lasagna noodles, to make 3 layers
- 1/4 cup minced chives
- Put on a large pot of water to boil the greens. In a 2-quart pot, heat the olive oil over medium heat, then add the red onions, garlic and pepper flakes. When they sizzle, add the canned tomatoes and half of the salt, and bring to a boil. Reduce to a simmer and cook until thick, about 30 minutes over medium-low heat.
- Plunge the kale into the boiling water and stir, cook for a minute, then add the spinach and cook until dark green, about a minute more. Drain the greens and rinse with cold water, then wring out. Wrap in a towel and press until very dry. Mince the greens and reserve.
- Put half of the crumbled tofu in the food processor bowl and add the arrowroot and remaining salt. Process until smooth, then scrape into a large bowl. Add the remaining crumbled tofu and the chopped walnuts and mix with your hands, kneading until well combined.
- If you are using noodles that need to be cooked, bring a pot of water to a boil and cook, to al dente, according to the package instructions. Drain and rinse.
- Lightly oil a 9 x 13-inch baking pan, then spread half a cup of the tomato sauce in the pan. Place three noodles in the bottom of the pan. Dollop half of the tofu mixture over the noodles, then drizzle half a cup of sauce over the tofu mixture. Cover with three noodles, and press down firmly, to compress the layers. Cover the noodles with the rest of the tofu filling, then cover with the remaining noodles, pressing down again to flatten evenly. Cover with the remaining sauce, making sure the noodles are completely covered.
- Bake for 40 minutes, until the sauce is browned and bubbling around the edges. Let stand for five minutes before cutting. Sprinkle with chives before serving.
Great with sautéed eggplant, peppers and zucchini, or a tomato and basil salad.
Tips & Notes
To press tofu, drain off the water, wrap the block in a kitchen towel and place under a cutting board or sheet pan, then place a weight on top, like a can of tomatoes or a pot. Let the water drain out of the tofu for at least 10 minutes, then proceed.
354 calories, 16 g. fat, 23 mg. cholesterol, 656 mg. sodium, 40 g. carbohydrate, 6 g. fiber, 18 g. protein