Tofu Kale Lasagne

I already have a favorite vegetarian "meat" lasagna dish, but when Terry Walters declared this recipe one of her most requested, I knew I had to give it a try. After all, there should be room in our hearts for more than one favorite lasagna dish. Plus, this dish contains sun dried tomatoes, mushrooms and kale, nothing like my beloved Bolognese Lasagna. 

Well, I have to say, this is one delectable {and healthy} noodle pie. I made a few minor tweaks to the original recipe -  using real cheese instead of soy cheese, opting to make my own tomato sauce, and adding fresh tomatoes and basil on top with a drizzle of olive oil. 

An added bonus: we skipped celebrating St. Patty's Day yesterday and instead headed out to a neighbor's house to celebrate the return of a dear friend who was gone forever making a movie. So, I was able to cook tonight's dinner a day in advance {not without sampling the goods hot out of the oven}.  Cooking in advance - you know how that goes - rest anything with tomato sauce overnight in the fridge and the flavor magically doubles.

In the mood for more pasta dishes?

Bolognese Lasagna

Scarpetta's Spaghetti With Fresh Tomato

Penne With Tomato Sauce, Eggplant & Smoked Mozzarella

Penne & Cheesy Vegetable Bake

Spaghetti With Crushed Black Pepper & Pecorino Cheese

Tofu Kale Lasagne

10 T olive oil

7 garlic cloves, minced and divided

one 28 oz can of San Marzano crushed tomatoes

salt and freshly ground black pepper to taste

red wine vinegar

1 large onion, chopped

10 oz cremini mushrooms, sliced

7 sun dried tomatoes, chopped {Trader Joe's sun dried tomatoes in a pouch are the best - moist and requiring no re-hydration}

2 lbs firm tofu, drained well and patted dry

2 T mirin

2 t dried basil

2 t dried parsley

2 small bunches kale, center stems removed and discarded, leaves chopped

12 cooked lasagna noodles

1 c + 1/2 c shredded mozzarella cheese

3 vine ripened tomatoes, thinly sliced

8 large, fresh basil leaves

crushed red pepper flakes

Preheat oven to 375 degrees.

In a large skillet or saute pan, saute 3 minced garlic cloves in 2 T olive oil over medium heat for 1 minute. Add crushed tomatoes, 1/2 t salt, 1/2 t freshly ground black pepper and a splash of red wine vinegar.  Reduce heat and simmer low while you prepare the filling. Before you begin assembling the lasagna, taste the tomato sauce and adjust seasoning if necessary.

In a large skillet or saute pan over medium heat, saute onions and remaining 4 minced garlic cloves in 6 T of olive oil until soft. Add mushrooms and saute for 3 minutes. Crumble tofu into the skillet and add mirin, sun dried tomatoes, basil and parsley. Saute for 5 minutes. Fold in kale, cover and cook for 3 minutes. Season with salt and pepper and remove from heat. 

To assemble, spread 1/2 c tomato sauce in the bottom of a 9 x 12 pan. Arrange 4 lasagna noodles in a single layer over the sauce. Top with half of the kale mixture. Cover with 1 c + 1/4 c tomato sauce. Sprinkle with 1/2 c mozzarella cheese. Cover with another another layer of 4 lasagna noodles and remaining kale mixture.  Add remaining tomato sauce and 1/2 c mozzarella cheese. Add the final layer of noodles and remaining cheese.  Arrange sliced tomatoes on top and then basil leaves.  Drizzle 2 T olive oil on top. Cover tightly with foil and bake for 35 minutes.  Remove foil and bake uncovered for 10 minutes.  Remove from heat and let sit for 10 minutes before serving. Serve with crushed red pepper flakes. 

Serves 8.

Source: Adapted from Clean Food, Terry Walters