Caramelized Onion, Mushroom and Tofu Lasagna
A meatless lasagna with a creamy silken tofu and feta filling, caramelized onions, mushrooms, kale and lentils, and browned tofu crumbles. It uses no-boil noodles, so there's no pre-cooking.
Chef's note I actually made two lasagnas, and I'm cutting this in half for you.
Chef's note I actually made two lasagnas, and I'm cutting this in half for you. My oven is a little wonky, so I baked at 380°, but we could say 375 for regular people.
Ingredients
- 1 large sweet onion sliced
- ½ cup roasted garlic broth roasted garlic Better Than Bouillon concentrate mixed with water
- 8 oz baby portobello mushrooms thinly sliced, about half a large container
- 5 oz baby kale finely diced, one container
- ½ can black lentils drained
- 2 cloves garlic minced
- black pepper to taste
- 1 block extra firm tofu grated or crumbled
- 2 tbsp olive oil
- 2½ tbsp nutritional yeast
- 2 tsp soy sauce a splash
- 1 container silken tofu mashed with a fork, not puréed smooth
- 1 tbsp garlic purée
- 1 tbsp Italian herbs
- 3 oz feta cheese about half a container
- 2 tbsp grated Parmesan
- 1 can large can crushed tomatoes used straight from the can as the sauce
- 9 oz no-boil lasagna noodles ready-to-bake, cook as they bake
- 8 oz mozzarella cheese shredded
About 410 calories a serving
- Calories
- 410
- Protein
- 26 g
- Carbs
- 42 g
- Fat
- 18 g
- Fiber
- 6 g
- Sugar
- at least 7 g
- Sodium
- 560 mg
Not counting black lentils, container silken tofu. An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Cook 1 large sweet onion in ¼ cup roasted garlic broth in a large pan over medium heat, adding a splash of water if it gets dry, so it turns soft and deeply browned.
Lay 8 oz baby portobello mushrooms right on top of the onions. Their moisture drips down and keeps the onions from drying out as they caramelize.
Stir in 5 oz baby kale, ½ can black lentils, 2 cloves garlic and black pepper. Cook until the kale wilts, then set the pan aside.
In a separate pan over medium-high heat, crumble in 1 block extra firm tofu. Watch it until it starts to brown.
Add 1 tbsp olive oil, ¼ cup roasted garlic broth, 2½ tbsp nutritional yeast and 2 tsp soy sauce to the tofu. Stir and cook until all the moisture is gone and the tofu is dry and savory. Set it aside.
Mash 1 container silken tofu with a fork, leaving it a little chunky. Mix in 1 tbsp garlic purée, 1 tbsp Italian herbs, 3 oz feta cheese and 2 tbsp grated Parmesan.
Fold the vegetable mixture and the browned tofu into the silken tofu filling.
Heat the oven to 375°F. Drizzle the bottom of a baking pan with 1 tbsp olive oil, then spoon in a thin layer of ¼ can large can crushed tomatoes.
Layer noodles from 9 oz no-boil lasagna noodles, then the filling, then a few spoonfuls of ¾ can large can crushed tomatoes. Keep layering until the pan is full.
Scatter 8 oz mozzarella cheese over the top.
Bake for 1 hour.
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