September 10, 2024
Mushroom Kale Lasagna
Servings:
4
Difficulty:
This dish is a prime example of having a bunch of leftover ingredients and needing one dish to make with them. A baked dinner is very forgiving, as long as you have some starch, creamy element, sauce, and filling.
Why you will love this recipe
Uses pantry friendly ingredients. All of the ingredients are budget friendly and versatile in other recipes. You can also adjust the quantities of vegetables based on what you have available.
Rich in essential fatty acids. Walnuts are a good source of plant based omega 3s. Including them as a regular part of your diet can help to benefit heart and brain health.
Easy to make for a crowd. Lasagna is a good dish to make in larger quantities as everything comes together in one dish to bake.
Ingredients
8 lasagna sheets
1 lb mixed mushrooms
1 onion
1 large handful kale
Oil for cooking
1 ½ tsp salt, divided
1 tsp black pepper
1 tbsp balsamic vinegar
¼ cup sun dried tomatoes
1 14-oz block firm tofu
Juice of ½ lemon
3 cloves garlic
2 tbsp walnuts
1 tbsp nutritional yeast
1 cup marinara sauce
Basil, for garnish
Method
PREPARE. Preheat oven to 350F. Slice mushrooms, onion, and kale. Mince garlic. Roughly chop sun-dried tomatoes.
COOK PASTA. Cook pasta according to package directions. Drain and set aside until ready to assemble.
MAKE MUSHROOM FILLING. Heat skillet over medium heat. Add a touch of oil. Add onion and sauté until caramelized, about 5 minutes. Add mushrooms and cook until mushrooms have browned and most of their water has evaporated, about 10 minutes. Add kale. Sauté until wilted, about 2 minutes. Add 1 tsp salt, black pepper, balsamic vinegar, and sun dried tomatoes. Mix well. Set aside to cool slightly.
MAKE TOFU RICOTTA. Crumble tofu into food processor. Add lemon juice, minced garlic, walnuts, remaining ½ tsp salt, and nutritional yeast. Pulse until smooth. You may need to scrape down the sides of the food processor to ensure all ingredients are combined.
ASSEMBLE. Use a glass baking dish that can fit your lasagna noodles and is tall enough to layer. Add a few tablespoons of marinara sauce to the bottom and spread to cover. Place one layer of noodles on top, making sure to cover the entire base but not overlap. Place ½ of the mushroom filling on top of pasta and spread to evenly divide. Dollop ⅓ of the tofu ricotta across the mushroom filling. Pour another ¼ cup of marinara sauce on top. Repeat by layering pasta, remaining mushrooms, ⅓ tofu ricotta, ¼ cup marinara sauce, pasta, remaining marinara sauce, and remaining tofu ricotta.
BAKE. Cover dish with aluminum foil. Place in preheated oven. Bake for 35 minutes. Remove foil. Bake until top is slightly browned, about 10 minutes.
SERVE. Remove dish from oven and let cool slightly. Garnish with chopped basil. Cut into squares and serve.
Frequently Asked Questions
How can I make the lasagna nut free? Replace walnuts with sunflower seeds.
What sauce should I use to make lasagna? Use your favorite homemade or store bought marinara/pasta/pizza sauce. I made one with tomatoes, onion, garlic, basil, and spices.
What can I make with broken lasagna sheets? If you do not want to bother making it into pretty squares, simply cut into 8 pieces and mix. It becomes more like a pasta bake rather than a lasagna
How can I store mushroom kale lasagna? To store in the fridge, place in an airtight container for up to a week. For longer term storage, cut into individual portions and place in an airtight container in the freezer.