This recipe came together at the spur of the moment, but has quickly become a favorite in our home for vegetarians and meat eaters alike. Feel free to adjust the spices to your own taste. This recipe could be adapted to be vegan using vegan cheese.


Recipe Summary

20 mins
1 hr 5 mins
10 mins
1 hr 35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

  • Place eggplant slices evenly on the prepared baking sheet.

  • Bake in the preheated oven until tender, 5 to 7 minutes.

  • Meanwhile, heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook until onions are soft and translucent, about 5 minutes. Stir in garlic, basil, and cayenne pepper. Add kale and cook until wilted, about 5 minutes more. Add tomatoes and tahini and simmer for 5 minutes. Season sauce with salt and pepper.

  • Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Follow by alternating layers of lasagna noodles, baked eggplant, tofu, and mozzarella cheese. Continue with remaining ingredients, finishing with a layer of noodles topped by sauce and covered in mozzarella cheese. Sprinkle breadcrumbs on top. Cover with aluminum foil.

  • Bake in the preheated oven for 35 minutes. Uncover and bake 10 minutes more. Allow to cool 10 minutes before serving.

Cook's Note:

If all your ingredients do not fit in one casserole dish, you can make another smaller lasagna with the remaining filling and freeze for a convenient meal on another night.

Nutrition Facts

571 calories; protein 36.1g; carbohydrates 67.5g; fat 18.3g; cholesterol 38.6mg; sodium 542.3mg. Full Nutrition