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1
to make the sauce:
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2
Chop the onion and mince the garlic.
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3
Heat the oil in a sauce pan or medium frying pan.
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4
Saute the onions until glassy.
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5
Add the crushed tomatoes and Italian seasonings.
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6
Add a splash of lemon juice and season to taste with salt, pepper and red pepper flakes or Tabasco.
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7
Turn the heat to low or even remove from the heat.
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8
to make the lasagna:
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9
In a small bowl, mix the soy yogurt with nutritional yeast, salt and mustard.
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10
Clean and chop the kale.
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11
Chop the onion.
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12
Heat the oil in a large frying pan and add the onion.
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Saute the onion until glassy, then add some of the kale.
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As the kale wilts, there will be more room in the frying pan to add more.
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Stir the kale often to make sure it doesn't burn on te bottom, and all pieces have wilted.
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16
Gradually cook all of the kale. Cook until wilted but still bright green and lightly chewy.
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17
Remove from the heat ad place the kale in a large bowl.
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18
Add the so yogurt mixture and mix to make a eve consistency.
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19
Taste and season accordingly.
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20
Preheat the oven to 375 (F).
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21
To assemble the lasagna:
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Spoon a layer of tomato sauce on the bottom of an oven=proof casserole dish.
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23
Lay the bottom layer f lasagna sheets on the tomato sauce.
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24
Spoon a layer of kale filling over the lasagna sheet and spread evenly over the sheet.
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25
Place the next layer of lasagna sheets on the kale mixture.
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26
Add a small layer of tomato sauce, and then another layer of kale mixture (using up all of the kale mixture).
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27
Top with the last layer of lasagna sheets.
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28
Spoon another layer of tomato sauce on the top layer of lasagna.
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29
Optionally sprinkle soy cheese on top if desired.
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30
Place a lid or aluminum foil on top of the casserole dish and bake I the oven for 20-30 minutes until the lasagna sheets are softened.
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31
We garnished the lasagna with a bit of freshly chopped chives and some basil leaves.
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32
Allow the lasagna to cool (5-10 minutes) slightly before serving.
