Mushroom Kale Lasagna

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.