Smoky Eggplant-Kale Vegetarian Lasagna

This recipe came together at the spur of the moment, but has quickly become a favorite in our home for vegetarians and meat eaters alike. Feel free to adjust the spices to your own taste. This recipe could be adapted to be vegan using vegan cheese.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 571 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• ½ cup bread crumbs
• 1 yellow onion, chopped
• 2 teaspoons dried basil
• 3 cloves garlic
• ½ teaspoon cayenne pepper, or to taste
• 2 cups sliced cremini mushrooms
• 2 tablespoons tahini
• 1 (12 ounce) box no-boil lasagna noodles
• 1 bunch kale, chopped
• 1 (8 ounce) container smoked tofu, diced
• 3 medium Chinese eggplants, cut into 1/2-inch rounds
• 2 (14.5 ounce) cans no-salt-added crushed tomatoes
• 3 cups shredded part-skim mozzarella cheese

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Step 2

Place eggplant slices evenly on the prepared baking sheet.

Step 3

Bake in the preheated oven until tender, 5 to 7 minutes.

Step 4

Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook until onions are soft and translucent, about 5 minutes. Stir in garlic, basil, and cayenne pepper. Add kale and cook until wilted, about 5 minutes more. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.

Step 5

Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese. Continue with remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.

Step 6

Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more. Allow to cool 10 minutes before serving.