Miso mushroom + kale lasagna with lemony tofu ricotta

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Don’t let this lasagna fool you–it’s a labor of love but so well worth the effort and a great bake + serve dish to have throughout the week. (If it lasts longer than your Thanksgiving dinner.) Miso mushrooms, kale and lemony tofu ricotta pack this noodle stack with flavor. Savory umami notes and bright acids bring contrast and the ultimate leftovers in my opinion. One of my go-to holiday dinner offerings and a wonderful vegan / plant-based / vegetarian main course for all of your foodie friends.

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I love using red miso and shiitake mushrooms to add a hearty taste and texture. Nutritional yeast and lemon make this faux ricotta a sure fire win your family won’t even know is dairy-free. And there’s nothing like a tomatoey noodle dinner cake to bring together the table. 

I’m using a 9” x 12” sized pan here but use whatever you have on hand and enjoy!

Miso mushroom + kale lasagna with lemony tofu ricotta   by

Miso mushrooms, kale and lemony tofu ricotta pack this noodle stack with flavor.

makes: 12 servings | prep time: 25 min | cook time: 30 min | total time: 55 min

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Ingredients

Lemony tofu ricotta

  • 2 blocks firm tofu
  • 1 tbsp kosher salt
  • 1/2 cup nutritional yeast
  • juice of 1 lemon
  • 1/2 tsp black pepper

To-Do's

  1. Begin by pressing your tofu between two large plates to remove excess water. Add a book on top as a weight and let sit.
  2. Wash and pat dry mushrooms. Dice mushrooms (or drop into food processor for faster chopping.) Set aside.
  3. Wash and thinly chop kale, including stems. Set aside.
  4. Heat a large skillet, adding olive oil. Once hot, drop in mushrooms. You may have to add in ½ of the mixture at a time and allow to cook down if your pan is not large enough.
  5. Add kosher salt and ½ of the water. Stir continuously to keep from sticking. As mushrooms shrink in size, add in remaining water as needed. Sauté approx 5 – 7 minutes.
  6. Add in miso. Stir to combine and allow mushrooms to cook down an additional 5 – 7 minutes, until miso has been absorbed and mushrooms are reduced approx ½ in size. Add mushrooms to large bowl and set aside.
  7. Using the same pan, keep heat on and add ½ cup water, let simmer. Drop in kale and stir. Add salt and apple cider vinegar. Stir until water evaporates and kale is wilted. Remove from heat and add to mushrooms.
  8. Drain your pressed tofu and drop into a separate bowl.
  9. Using a fork, break apart tofu. Add in kosher salt, nutritional yeast, lemon juice, and black pepper. Using an immersion blender (or food processor / fork if needed) blend the mixture for 2 – 3 minutes, until smooth. Set aside.
  10. Fill a large pot halfway with water and bring to a boil. Drop in lasagna noodles. (I used 9 noodles for a 9” x 12” pan, but extra noodles are always handy.)
  11. Let noodles cook approx 5 – 6 minutes, until al dente. Make sure not to overcook.
  12. Remove from heat and keep noodles in the water as you prepare the lasagna.
  13. Preheat oven to 350 degrees and organize your ingredients near your pan.
  14. Using tongs, carefully pull 1 noodle at a time from the water, placing 3 – 4 noodles as the bottom layer, depending on your pan size.
  15. Pour a layer of marina across your noodles, approx ⅓ cup. Use a spatula to spread evenly.
  16. Scoop out half of your tofu ricotta and spread across your noodles and marina.
  17. Scoop out half of your mushroom and kale mixture and spread across your tofu layer.
  18. Repeat noodles, marinara, tofu, mushrooms / kale. 
  19. End your lasagna with a final layer of noodles and marina. Sprinkle with nutritional yeast and crumbled vegan cheese.
  20. Bake for 30 minutes uncovered.
  21. Let cool 5 minutes, slice up and enjoy! Stays well in the fridge with a cover about a week.
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