Vegan Tofu and Kale Lasagna

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

3. 3

   In a large skillet, sauté the crumbled tofu over medium heat for about 5 minutes until lightly browned.

4. 4

   Add the kale to the skillet and cook for another 3-4 minutes until wilted. Remove from heat.

5. 5

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

6. 6

   Place three lasagna noodles over the sauce.

7. 7

   Spread half of the tofu and kale mixture over the noodles.

8. 8

   Add a layer of carrots and sprinkle with half of the vegan mozzarella.

9. 9

   Repeat the layers: marinara sauce, noodles, tofu and kale mixture, carrots, and vegan mozzarella.

10. 10

    Top with the remaining three noodles and cover with the remaining marinara sauce.

11. 11

    Sprinkle the top with any remaining vegan mozzarella.

12. 12

    Cover the dish with aluminum foil and bake for 25 minutes.

13. 13

    Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

14. 14

    Let the lasagna cool for a few minutes before slicing and serving.