Vegan Kale and Ricotta Lasagna
Recipe type: main dish, pasta
Cuisine: Italian
Serves: 6 servings
  • For the sauce:
  • 10 cloves garlic, peeled and minced
  • ¼ cup of olive oil
  • 2 24-ounce cans whole tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon thyme
  • ¼ teaspoon marjoram
  • ¼-1/2 teaspoon crushed red pepper flakes
  • ¾ teaspoons kosher salt, plus more to taste
  • For the tofu ricotta (Adapted from Whole Foods):
  • 1 (14-ounce) block extra firm tofu, drained
  • 1½ tablespoons tahini
  • 2 cloves garlic, finely chopped
  • 3 tablespoons nutritional yeast
  • Pinch of freshly ground nutmeg
  • 1½ teaspoons mellow white miso
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon ground black pepper
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon kosher salt
  • For the Kale:
  • 1 bunch lacinato/dino kale, roughly chopped, about 5 cups packed
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • a big pinch kosher salt
  • a pinch of crushed red pepper flakes
  • And...
  • 1 9-ounce package no-boil lasagna noodles ( I like whole wheat or brown rice pasta for gf)
  1. Make the sauce:
  2. Heat the olive oil over medium-high heat in a medium saucepan. When hot, add the garlic and cook until just beginning to turn slightly golden, about 1-2 minutes. Immediately add the tomatoes and stir. Add the oregano, basil, thyme, marjoram, crushed red pepper, and ¾ teaspoons kosher salt. Reduce heat to medium, and cook at just above a simmer for 35-45 minutes, smashing the tomatoes with a wooden spoon now and then, until the sauce takes on a smoother but still slightly chunky texture. Season with additional kosher salt to taste.
  3. Make the tofu ricotta:
  4. Break the tofu into smaller chunks and place in the bowl of a food processor. Blend until smooth (the texture of ricotta). Remove the blended tofu to a medium bowl. Add the remaining ingredients and mix well.
  5. Heat the olive oil in a medium frying pan over medium-high heat. When hot, add the kale and toss to coat. Sprinkle with the salt and red pepper flakes, and cook for 2-3 minutes, stirring frequently, until the kale turns bright green and begins to soften, but still maintains some of its crispness. Remove from heat and set aside.
  6. Make the lasagna:
  7. Preheat the oven to 375˚F. In an 11x8 inch casserole dish, spoon a layer of marinara sauce, a sprinkling of kale, then a layer of noodles. Spread a layer of ricotta on top of the noodles. Continue to layer the lasagna in the same manner, ending with a layer of ricotta, sauce, and a sprinkling of kale. Bake for 30-35 minutes, or until the ricotta and sauce layers are bubbling, and the kale on top is crisp.
Recipe by Spoon With Me at