- 1 package whole-grain lasagna noodles
- 1 jar pasta sauce
- 3 cups chopped kale
- 1 1/2 cups cubed tofu
- 1 1/2 cups chopped broccoli
- 3/4 cup shredded plant-based cheese
- 1 cup torn butterleaf lettuce
- 1 tbsp dried cranberries
- 1 tbsp pistachios
- 1 tsp extra virgin olive oil
- 1 tsp lemon juice
- 1/2 cup figs
Heat oven to 375° F. Line a baking dish with 3 uncooked whole-grain lasagna noodles. Top with 1/3 jar pasta sauce, 1 cup chopped kale, ½ cup cubed tofu, ½ cup chopped broccoli, and ¼ cup shredded plant-based cheese. Repeat layers for a total of 3 layers. Cover and bake, 40 minutes. Uncover and bake until noodles are golden and bubbly, 20 minutes. Store extra in an airtight container for up to 3 days.
In a bowl, toss together 1 cup torn butterleaf lettuce, 1 tbsp dried cranberries, 1 tbsp pistachios, 1 tsp extra virgin olive oil, and 1 tsp lemon juice. Serve with 1/2 cup figs for dessert.