• For the tofu ricotta:
  • 1 block firm tofu, pressed and drained
  • Juice and zest of 1 lemon
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped basil
  • 1 to 2 tablespoons chopped parsley, as preferred
  • For the lasagna:
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 cups kale, stripped and chopped
  • 1 teaspoon salt
  • 3 cups tomato sauce
  • 12 lasagna sheets, cooked al dente
  • 1/4 cup basil, chiffonade


  1. Make the tofu ricotta: Preheat the oven to 400 degrees, and brush 4 (16-ounce) Mason jars with olive oil. Set aside.
  2. In a food processor, combine tofu, lemon, nutritional yeast, salt, pepper, olive oil, basil and parsley. Set aside.
  3. Assemble the lasagna jars: In a saute pan on medium-high heat, cook garlic in olive oil until fragrant, and add prepared kale. Add salt and cook until tender. Set aside to cool.
  4. Roll out al dente lasagna pasta, and punch 2 1/2-inch holes out of each using the Mason jar lids, approximately 3 per sheet. Spoon sauce in the bottom of the Mason jar, and place a lasagna circle on top of the sauce. Add approximately 2 tablespoons of the tofu ricotta, some kale, another lasagna circle and sauce. Repeat until you reach the top of the Mason jar. Place in the oven and bake for 20 to 25 minutes until ingredients bubble and steam. Top with basil and serve. Jars will keep up to 5 days refrigerated, just top with lids once cooled completely.