For the greens:
1 tablespoon olive oil
1 small onion, thinly sliced
4 garlic cloves, finely chopped
2 (5 ounce) packages organicgirl i heart baby kale
1/4 teaspoon fine sea salt
For the vegan ricotta:
1 pound extra-firm tofu, cut into chunks
1/4 cup lemon juice
2 tablespoons nutritional yeast
2 tablespoons white miso
1/2 teaspoon fine sea salt
For the vegan bechamel:
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 cups unsweetened soy milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil
12 ounces no-boil lasagna noodles
preheat oven to 375℉. lightly oil a 9” square baking dish.
in a medium skillet heat oil over medium. add onion and saute until tender, about 6 minutes. add garlic and saute 1 minute more. stir in greens and salt and saute until wilted, about 3 minutes. set aside.
in a food processor combine tofu, lemon juice, nutritional yeast, miso, and salt and pulse until finely ground. set aside.
in a medium saucepan heat oil over medium. whisk in flour until smooth, then gradually whisk in milk, salt, and pepper. bring to a simmer and cook, whisking constantly, until thickened. remove from heat and stir in basil.
spread a very thin layer of bechamel in the bottom of the prepared pan and top with a layer of noodles, half the ricotta, and half the kale. top with a second layer of noodles, remaining ricotta, and remaining kale. top with a third layer of noodles, then spread remaining bechamel over the top.
cover with foil and bake 40 minutes. remove foil and bake until golden brown, 15 minutes. let cool 10 minutes before serving.