# Caramelized Onion, Mushroom and Tofu Lasagna
By Lindsay DiFabbio. 8 servings. Prep 30 min, cook 90 min.
Shared by Andrew Rexroad (https://befana.app/cook/andrew_rexroad).
Origin: unknown (unrecorded).
https://befana.app/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.

## 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

## Steps
1. 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.
2. 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.
3. 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.
4. In a separate pan over medium-high heat, crumble in 1 block extra firm tofu. Watch it until it starts to brown.
5. 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.
6. 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.
7. Fold the vegetable mixture and the browned tofu into the silken tofu filling.
8. 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.
9. 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.
10. Scatter 8 oz mozzarella cheese over the top.
11. Bake for 1 hour.

## 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.

Nutrition: About 410 calories and 26 g protein a serving (not counting black lentils and container silken tofu). Computed from USDA FoodData Central, SR Legacy 2018-04.

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