Kale and Ricotta Lasagna

Ingredients:

For the sauce:
10 cloves garlic, peeled and minced
1/4 cup of olive oil
2 24-ounce cans whole tomatoes
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon marjoram
1/4-1/2 teaspoon crushed red pepper flakes
3/4 teaspoons kosher salt, plus more to taste

For the tofu ricotta (Adapted from Whole Foods):
1 (14-ounce) block extra firm tofu, drained
1 1/2 tablespoons tahini
2 cloves garlic, finely chopped
3 tablespoons nutritional yeast
Pinch of freshly ground nutmeg
1 1/2 teaspoons mellow white miso
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon ground black pepper
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt

For the Kale:
1 bunch kale, roughly chopped, about 5 cups packed
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
a big pinch kosher salt
a pinch of crushed red pepper flakes
1 9-ounce package no-boil lasagna noodles, preferably whole wheat

Directions:

Make the sauce:
Heat the olive oil over medium-high heat in a medium saucepan. When hot, add the garlic and cook until just beginning to turn slightly golden, about 1-2 minutes. Immediately add the tomatoes and stir.
Add the oregano, basil, thyme, marjoram, crushed red pepper, and 3/4 teaspoons kosher salt.
Reduce heat to medium, and cook at just above a simmer for 35-45 minutes, smashing the tomatoes with a wooden spoon now and then, until the sauce takes on a smoother but still slightly chunky texture.
Season with additional kosher salt to taste.

Make the tofu ricotta:
Break the tofu into smaller chunks and place in the bowl of a food processor.
Blend until smooth (the texture of ricotta).
Remove the blended tofu to a medium bowl.
Add the remaining ingredients and mix well.

Sauté the kale:
Heat the olive oil in a medium frying pan over medium-high heat.
When hot, add the kale and toss to coat.
Sprinkle with the salt and red pepper flakes, and cook for 2-3 minutes, stirring frequently, until the kale turns bright green and begins to soften, but still maintains some of its crispness. Remove from heat and set aside.

Make the lasagna:
Preheat the oven to 375˚F.
In an 11×8 inch casserole dish, spoon a layer of marinara sauce, a sprinkling of kale, then a layer of noodles.
Spread a layer of ricotta on top of the noodles.
Continue to layer the lasagna in the same manner, ending with a layer of ricotta, sauce, and a sprinkling of kale.
Bake for 30-35 minutes, or until the ricotta and sauce layers are bubbling, and the kale on top is crisp.