Lasagna is one of my favorite foods, but it’s rare to find a vegan lasagna and I’ve always been a little intimidated to try and make my own. Well, today was my first attempt. I added some extra sauce so it turned out to be a little gooey, but it was still pretty good. Even though it took some time and energy to make, it was well worth the wait.
4 zucchini, cut into 1/4-inch slices
1 medium bell pepper, diced
1/2 yellow onion
4 large kale leaves, chopped
2 tablespoons olive oil
salt and black pepper
1 package lasagna noodles
1 package firm tofu, drained and crumbled
3 1/2 cups marinara sauce
parsley for garnish
1. Preheat the oven to 425 degrees F. Spread the zucchini, onions, and bell pepper on a lightly oiled 9 x 13-inch baking pan. Drizzle with the oil and season with salt and black pepper. Roast the vegetables until soft and lightly browned, about 20 minutes. Remove from the oven and set aside to cool. Lower the oven temperature to 350 degrees F.
2. Chop the kale into small pieces and then blend for 10 seconds on low with 1 cup of the marinara sauce. Mix this with the crumbled tofu.
2. In a pot of boiling salted water, cook the noodles over medium-high heat, stirring occasionally until just al dente, about 7 minutes. Drain and set aside.
3. To assemble, spread a layer of tomato sauce in a bottom of a 9 x 13-inch baking dish. Top the sauce with a layer of noodles. Top the noodles with half of the roasted vegetables, then spread half of the tofu mixture over the vegetables. Repeat with another layer of noodles and top with more sauce. Repeat layering process with remaining vegetables and tofu, ending with a layer of noodles and sauce.
4. Cover and bake for 45 minutes. Remove cover and bake for another 10 minutes. Remove from oven and let stand for 10 minutes before cutting.