This recipe turned out great! I full-on made it up as I went, as usual. I was a little worried that the water content from the tofu and kale would make this a hot mess, but it turned to only have a little excess moisture and the TASTE was so good. The tofu worked very well and I actually did not miss the ricotta. Don’t get me wrong, I love ricotta, I just did not have any and I knew I could make it work with the tofu. I also used Kale and whole wheat tortillas in this. I did not have enough lasagna noodles (I planned to used noodles in this meal but when I opened the pantry, there were 2 noodles left in the box) so I got creative and used tortillas.
You could make this with lasagna noodles and ricotta too, but I really liked how mine turned out with tortillas and tofu. I loved the Kale in this too, It brings such a solid and hearty texture. I also loved the white beans all mashed up. It was a brilliant call! It really gave it the glue the layers needed plus more fiber, protein, and just really delicious!
You will also like my Mexican Pie. ~Enjoy