Okay before you say…yuck….you have to give this a try….its delicious! When you think lasagna you think cheezy yummy goodness…not for a vegan! Until now that is! I adapted this recipe from The Chicago Diner Cookbook

Come on be bold…give it a try!

Tofu Kale Lasagna

  • 1 pound lasagna noodles
  • 2 pounds chopped kale
  • 1 pound soft tofu, drained
  • 1 pound firm tofu, drained
  • 1/2 cup soymilk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon minced fresh basil
  • 1 teaspoon oreganoa
  • 1/2 teaspoon nutmeg
  • 2 teaspoons salt
  • 4-5 cups marinara sauce (use your favorite or just use a organic jar spaghetti sauce)


Preheat oven to 350 degrees. Cook the lasagna noodles according to directions on package, drain, set aside. Place all the ingredients expect the noodles, kale and marinara sauce in a blender and process until smooth. Combine the kale with the blended tofu. Cover the bottom of a 9 x 13 inch pan with 1/2 cup of marinara sauce, then a layer as following: marinara sauce, noodles, half the tofu-kale filling. Continue layering, ending with a layer of noodles and marinara sauce. Top with vegan mozzarella if you want. Bake 30-40 minutes.

Lasagna Serving

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