Tofu Kale Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 242.5
- Total Fat: 12.9 g
- Cholesterol: 0.0 mg
- Sodium: 824.1 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 5.9 g
- Protein: 17.7 g
View full nutritional breakdown of Tofu Kale Lasagna calories by ingredient
Introduction
Don't be put off by the name - this is the best/healthiest veggie lasagna out there! Adapted from Clean Food by Terry Walters. Don't be put off by the name - this is the best/healthiest veggie lasagna out there! Adapted from Clean Food by Terry Walters.Number of Servings: 8
Ingredients
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12 lasagna noodles
4 garlic cloves, minced
1 large onion, chopped
3 tbsp. extra virgin olive oil
2 pounds fresh firm tofu
2 tbsp. mirin (rice cooking wine)
2 tsp. dried basil
2 tsp. dried parsley
2 bunches kale, finely chopped
5 cups tomato sauce
Directions
Preheat over to 375 degrees. Cook lasagna noodles until just soft. Drain and set aside.
In a large pot over medium heat, saute garlic and onions in oil until soft. Drain tofu, wrap in towels, press to remove excess water, and crumble into pot. Add mirin, basil, and parsley, and saute for 5 minutes. Fold in kale, cover and cook 3 minutes. Season to taste with salt and pepper.
Spread 1/2 cup of tomato sauce over bottom of 9 x 12 inch lasagna pan. Place layer of noodles over sauce and cover with half the kale mixture. Cover with 1 1/2 cups tomato sauce. Cover with another layer of noodles and remaining kale and tofu. Add 1 1/2 cups sauce.
Cover tightly with foil and bake 35 minutes. Remove foil and bake another 10 minutes. Remove from oven and let cool before serving.
Makes 8 servings.
Optional: you can also include rice/soy mozzarella, or regular mozzarella if you're not vegan. I think the lasagna is great without it so I never use it, but it does make the lasagna look more traditional.
Number of Servings: 8
Recipe submitted by SparkPeople user KLITZ1.
In a large pot over medium heat, saute garlic and onions in oil until soft. Drain tofu, wrap in towels, press to remove excess water, and crumble into pot. Add mirin, basil, and parsley, and saute for 5 minutes. Fold in kale, cover and cook 3 minutes. Season to taste with salt and pepper.
Spread 1/2 cup of tomato sauce over bottom of 9 x 12 inch lasagna pan. Place layer of noodles over sauce and cover with half the kale mixture. Cover with 1 1/2 cups tomato sauce. Cover with another layer of noodles and remaining kale and tofu. Add 1 1/2 cups sauce.
Cover tightly with foil and bake 35 minutes. Remove foil and bake another 10 minutes. Remove from oven and let cool before serving.
Makes 8 servings.
Optional: you can also include rice/soy mozzarella, or regular mozzarella if you're not vegan. I think the lasagna is great without it so I never use it, but it does make the lasagna look more traditional.
Number of Servings: 8
Recipe submitted by SparkPeople user KLITZ1.
