12 wholegrain lasagne noodles
1 tbsp olive oil
1 package of Italian style veggie sausages
1 12oz tetra pack of firm silken tofu
1 big handful of chopped kale (several leaves)
½ cup nutritional yeast
1 package daiya or other dairy-free white cheese
1 500ml jar or can of prepared tomato sauce
Salt and pepper to taste
Boil the lasagne noodles according to package instructions, and then rinse with cold water. Lay out some paper towels on the counter and then pat each noodle dry on top and bottom. Set aside.
While the noodles are boiling, mince the sausages in a food processor until just crumbly. In a small frying pan, heat oil over medium heat and then fry the sausage bits until browned, about 7-10 minutes.
Pre-heat the oven to 375 degrees. Put the tofu, kale, nutritional yeast, and ½ cup of the tomato sauce into food processor and pulse until coarsely-mixed, but not smooth. Stir in the browned sausage bits and three quarters of the cheese. Adjust salt and add pepper to taste.
Lightly grease a rectangular baking dish and cover the bottom with tomato sauce. Spread 1/3 of a cup of the filing mixture along each lasagne noodle. Roll up each noodle tightly and place in the pan, topping with tomato sauce and a pinch of the remaining cheese. Bake at 375 for 30 minutes and serve with salad or green veg.