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1
Heat a saucepan over medium heat, add the olive oil, add onions and cook for about 4 minutes, stirring occasionally, until tender.
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2
Add garlic, oregano, basil leaves and saute them for 1 minute. Add the tomato sauce and simmer for 10 minutes. When it starts to boil, remove from the flame and set aside.
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3
Preheat the oven to 350F.
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4
Drain the water from the tofu and crumble it in a large bowl. Stir in 1/4 cup Parmesan cheese until well combined.
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5
In a wide pan, cook spinach and kale by adding little water to it until tender. Cool and squeeze out excess water and set aside.
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6
To assemble lasagna, cover bottom of a 13x9-inch baking dish with half of the prepared tomato sauce.
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7
Arrange 2 noodles on the sauce. Layer pasta with half the cooked spinach and kale.
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8
With the back of a spoon, gently spread half of the tofu-Parmesan mixture on the spinach-kale mixture. Top with 2 lasagna noodles, remaining spinach-kale and Tofu-Parmesan mixture.
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9
Layer remaining 2 sheets on top. Spread remaining tomato sauce on top.
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10
Cover the baking dish with aluminum foil.
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11
Bake at 350F for 1 hour.
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12
Uncover and evenly sprinkle 2-3 tbsp grated Parmesan cheese. Bake about 15 minutes, until cheese is melted. Let stand for 15 minutes before serving.
