All the Greens Lasagna
Ingredients
1 bunch kale (green curly, lacinato)
1 clam shell hearty mixed greens (spinach, arugula, tatsoi, chard)
1 bunch broccoli, cut into florets
2 stalks celery, thinly sliced
3 shallots, thinly sliced
2 garlic cloves, smashed
1 block tofu, cut into tiny cubes (about 1/4” x 1/4”)
1 box Jovial brown rice lasagna pasta
2 tbsp Olive oil
1 tbsp Ghee
Himalayan pink salt
Cracked black pepper
Optional: Vegan Cheese, like Cheeze and Thank You Feta
Method
In a large soup pot or dutch oven, boil water with a heavy pinch of salt.
Preheat oven to 400 degrees.
Add kale to boiling water for 2-4 minutes, until bright green.
Add the rest of the greens to the kale in the boiling water for 1-2 minutes more.
Using a small strainer or slotted spoon, remove the greens from the water and place in a blender or food processor. Scoop approximately 1/2 cup of the water from the pot into the blender as well. *Keep the rest of the water in the pot and bring to a boil again!
Boil the lasagna noodles for about 5 minutes - slightly undercooked - then strain and set aside.
In a small saute pan, heat olive oil and ghee together, over medium heat.
Add the shallots and garlic + a sprinkle of salt and pepper. Stir. Allow the shallots and garlic to soften and brown delicately, for about 5 minutes.
Mix the tofu into the saute pan to cook for approximately 5 minutes more.
Remove all the garlic from the saute pan and put it into the blender with the greens mixture. Blend to smooth.
Spread a thin layer of the green sauce in the bottom of your rectangular lasagna baking dish. Begin to layer:
Lasagna pasta, slightly overlapping the noodles to make a solid surface at the bottom of the dish.
1/3 of the green sauce, thick enough to completely cover the noodles.
1/3 of the tofu and shallots.
1/3 of the celery slices.
Repeat: Pasta, green sauce, tofu/shallots, celery - 2 more times.
On the top, blanket the lasagna with broccoli and drizzle any remaining green sauce. Sprinkle vegan cheese on top, if using.
Place the dish in the oven to bake for about 40-45 minutes - the broccoli should be just slightly crisped on the edges, and the lasagne should be cooked through.
Add salt and pepper to taste before serving.