Super Veggie Lasagna with black beans, kale, & tofu


P1150687Lasagna is one of those tried-and-true comfort food classics that stands the test of time. Everyone’s Grandma has a lasagna recipe on a folded, torn, and/or stained index card– and for good reason. It’s super satisfying, great for chilly nights, and a quick fix for big family dinners.

What lasagna is not, though, is healthy. Traditionally made with loads of cheese, ground beef, salt, and starchy noodles, no one has ever gotten skinny on an all-lasagna diet. But don’t cry into your salad just yet.

The solution? My Super Veggie Lasagna, of course!P1150689

I call it ‘Super’ because, unlike most other veggie lasagnas, mine is packed with enough protein to keep you full and ready for your next work out. Full of veggies and fibre (and even topped with cheese!), this super clean dinner is the perfect weeknight family meal.P1150693

Super Veggie Lasagna
Serves 8
This hearty, filling, super clean protein-and-veggie-packed lasagna will satisfy your cravings while keeping you on track and guilt-free.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 3 cups traditional tomato sauce
  2. 1/3 of an eggplant, thinly sliced vertically
  3. 210g firm tofu (about 1/2 a container), sliced thin
  4. 2 cups kale, despined and chopped
  5. 6 large spinach lasagna noodles
  6. 1/2 can black beans, drained and rinsed
  7. 5 portobello mushrooms, sliced thin
  8. 750g fat free cottage cheese
  9. 1/2 cup skim mozzarella, grated
  10. Salt, pepper, and Italian seasoning, to taste
  1. Preheat your oven to 350F/175C and grab a large casserole dish.
  2. Slice your eggplant, mushrooms, tofu, and kale. Set aside.
  3. Grate your mozzarella, set aside.
  4. Drain and rinse your black beans, set aside.
  5. Now, grab your dish, and begin the layering! You can go with whatever order you like, but mine usually goes something like this (starting from the bottom): eggplant, tofu, tomato sauce, cottage cheese, black beans, kale, noodles, mushroom, kale, cottage cheese, black beans, tomato sauce, noodles, tomato sauce.
  6. Add extra salt, pepper, and Italian seasoning.
  7. Top with your shredded mozzarella, and place in the oven.
  8. Bake for an hour to 75 minutes, until bubbling and golden brown around the edges.
  9. Remove, and let sit for at least 30 minutes before serving.
  1. I made my own tomato sauce for this lasagna, which I highly recommend doing-- it gives you better flavour, value, and control. That said, store-bought sauce works well, too.
  2. Another note? The longer ahead of time you make lasagna, the better. If you let it sit for an hour or two before serving, the flavours really intensify nicely.
Diary of a Formerly Fat Girl

Enjoy it tonight for dinner, and then have the leftovers tomorrow for lunch!