Ridiculously Awesome Lasagna

Just one piece is never enough!  This spin-off of a classic Italian dish is jam packed with amazingness in the form of kale, eggplant, and "ricotta cheese!"  Feed this to anyone who "doesn't like tofu" and I swear they will never know the difference... 

Ingredients:

•  Lasagna pasta (enough for 3 layers- I used 9 pieces)
• 1 eggplant
• 2 cups tomato sauce
• 1/2 lb firm tofu, drained/pressed
• 2 cups chopped kale
• 1/3 cup almond milk
• 1 Tbs sugar
• 1/2 tsp garlic salt
• 1 Tbs lemon juice
• 1-1 1/2 Tbs basil
• Optional: 3/4 cup fresh copped tomatoes

Directions:
Preheat oven to  350°. 
Drain tofu and press excess water out using towels and an unplugged panini press or try this.  
Chop off the ends of the eggplant and slice into long, thin pieces.  In a skillet, brown the eggplant with a small amount of olive oil.  Once finished, set eggplant aside.
In a large sauce pot, bring water and some salt to a boil.  Cook pasta according to package directions.  Drain and set aside.
Wash kale and chop into 1" squares, removing the thicker parts of the stems.  Blanch kale, bringing water to a boil, then cooking on medium for a few minutes.  Drain the kale and set aside.
In a blender or food processor, blend tofu, almond milk, lemon juice, garlic salt, basil, and sugar.  The consistency should resemble ricotta cheese- stickyish without being wet or crumbly.
In a medium sized, lightly oiled, casserole dish, place a layer of pasta.  Add eggplant to the pasta and cover with as much tomato sauce as you please, spreading sauce evenly with the back of a spoon.  Add another layer of pasta, followed by a generous layer of kale.  Top the kale with the "ricotta" mixture and another layer of pasta.  Spread another layer of tomato sauce and/or a layer chopped tomatoes to finish it off.
Bake for 45 minutes and allow to cool for 5-10 before enjoying.  


*more of a spinach fan? replace kale with spinach if it suits you!  Feel free to add any other veggies like carrots, broccoli, peppers... whatever you like!