Home from Whole Foods with whole wheat lasagna noodles, tomato sauce, kale, Daiya mozarella, and… and…and…

No tofu/cheese/cheese substitute.

So I decided to improvise, and instead of ricotta, I boiled a yam, chopped it up with some Earth Balance and kale, and used that for the filling.

Here’s the recipe, for two servings:

pre-heat oven to 350

Ingredients:

1 cup tomato sauce

1 large yam

5 leaves of kale, chopped

4 whole wheat lasagna noodles

1/2 cup Daiya mozarella cheese substitute

Instructions:

Boil lasagna noodles as directed

Boil yam and add chopped kale for the last minute

Heat tomato sauce

To assemble, put a bit of tomato sauce on the bottom of the pan. I use a loaf pan, so that it’s perfect for two.

Layer in this order: noodle, tomato sauce, yam/kale mixture, noodle.

Cover the final layer with the Daiya mozarella.

Cover the entire work of art with a piece of foil and put in the oven. Bake for about 30 minutes, then take off foil and bake for another 3 – 5 minutes.

Let stand about 3 minutes before serving.

Enjoy!