• Cook pasta al dente, rinse with cold water and toss with oil to prevent sticking, reserve until assembly

Make the sauce

• In a large deep saute pan or pot over medium heat add oil, garlic and onions. Cook for 5 minutes until fragrant. Then add peppers. Cook for 5 minutes then add crushed tomatoes, water, Italian seasoning, salt and sugar. Simmer for 15 minutes while you make the other components.

Cook the Kale

• Preheat oven to 400. To a sheet pan add chopped kale, salt and olive oil and toss with your hands. Bake for 10 minutes until fully wilted. Be careful not to cook too long because the kale will get crispy.

Make the ricotta-

• To a high speed blender add 1 block tofu, ¼ cup water, nutritional yeast and blend until smooth. Add to a bowl and crumble other block into the blended tofu. Then add Italian seasoning and salt. Mix well.

Assemble lasagna

• To a large oven safe pan first make a layer of sauce, then noodles, then ricotta, then kale, then mozzarella and repeat until desired height. Top layer should just be sauce and mozzarella.

Bake the Lasagna

• Turn oven to 350 and then cover with aluminum foil and bake for 40 minutes until cheese is melted, sauce is bubbly and hot. For crispy edges, uncover and bake for 10 additional minutes