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Quick Fix Vegan
by Robin Robertson
Nutritious and flavorful Tuscan kale, also known as dinosaur, black, or lacinato kale, is a welcome inclusion in this lasagne, adding a wonderful texture and color element, and also making this a one-dish meal. If unavailable, another dark leafy green such as chard or spinach may be substituted.
Baking time: 45 minutes
Serves 6 to 8


    • 1 box lasagna noodles (12 noodles)
    • 2 pounds extra-firm tofu, well drained and mashed
    • 1/2 cup nutritional yeast
    • 1/4 cup chopped fresh parsley
    • 1 tablespoon freshly squeezed lemon juice
    • 1½ teaspoons dried basil
    • 1/2 teaspoon ground fennel seed
    • 1/2 teaspoon dried oregano
    • Salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • 2 shallots, minced
    • 3 large cloves garlic, minced
    • 8 ounces Tuscan kale, finely chopped
    • 6 ounces cremini mushrooms, chopped
    • 4 cups marinara sauce
    • 1/3 cup ground pine nuts


Preheat the oven to 350°F.
Place the noodles in a large shallow baking dish and add enough boiling water to cover. Set aside while you make the filling.

In a large bowl, combine the tofu and nutritional yeast. Mash well to combine. Add the parsley, lemon juice, basil, fennel, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well to combine. Taste and adjust the seasonings.

Heat the oil in a skillet over medium heat. Add the shallots and garlic and cook until softened, 3 minutes. Add the kale and season with salt. Cook until wilted, about 3 minutes. Add the mushrooms and cook until softened and any liquid is absorbed, 5 minutes. Set aside.

Drain and blot the noodles. Spread a layer of the marinara sauce in the bottom of a 9 by 13- inch baking pan. Arrange 4 of the noodles on top of the sauce, overlapping slightly. Spread half of the tofu mixture over the noodles in a thin layer. Spread half of the kale mixture. Repeat layering with the sauce, noodles, the remaining tofu mixture, and the remaining kale mixture, ending with the noodles topped with the marinara sauce. Top with the pine nuts.

Cover the lasagne with foil and bake until hot throughout, about 45 minutes. Let stand for at least 10 minutes before serving.


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