Lentil + Broken Lasagna Pasta in a Creamy Tofu Sauce
If you’re into expanding your tofu horizons, and trying your hand at a creamy tofu sauce, this is the recipe you have to make. This Lentil + Broken Lasagna Pasta in a Creamy Tofu Sauce is nothing short of addicting. And it’s the perfect recipe to use up any leftover lasagna sheets that are hanging around in the pantry. The sauce is creamy + velvety + leaves nothing to be desire. Think ideal cheese sauce in terms of texture and flavor, because that exactly what you get. Caramelized onions, mushrooms + kale are cooked right in to this super yummy sauce, and the lentils are the crispy bits on top. It’s savory + salty in the best way, and the flavor is so unique. An easy one pan meal that is made up of simple pantry ingredients, and it is a MUST for squeezing into the at-home dinner rotation.
Why the heck would you put tofu in a pasta sauce?
A gochujang + tofu sauce we found on Pinterest was my gateway into a world of creamy tofu sauces. Let me tell you what - blending silken tofu up in your food processor with a little milk + some seasoning works like a dream. The tofu is easy to work with, getting the perfect smooth consistency is fool proof, and the thick texture it adds to something like a pasta sauce is ideal. And to really hit the nail on the head, it doesn’t taste weird.
Big picture - this is my new favorite sub when a healthier sauce is the goal. Goodbye cans of coconut milk + alarming amounts of heavy cream, and hello silken tofu. We’re big on trying to cut the calories and make mindful choices for at-home meals, especially if it’s a weeknight meal. We’ve tried several “lighter” style meals and have had so many failures. We’ve tried using almond milk instead of cream, or using way less cream and more broth to keep things on the lighter side, and 90% of the time it sucks. Even if it tastes ok, the consistency is pretty wild. Like “wouldn’t really want to serve it to company because they might be freaked out” wild. But my days of hopeful experimenting are over - we’re officially a tofu sauce household. The calories, the protein, the fat - it’s all such a win when you use tofu. You don’t have to compromise on the flavor or the consistency, and we’re obsessed with the final product in this dish.
So much flavor!
In case you haven’t heard, balsamic + soy sauce is a very winning combo. I know it sounds kind of wild. Like two separate worlds of cuisine that should not be mixed, but holy cow. It’s amazing! A generous portion of each get added to the sauce and that’s where all the flavor comes from. Super salty vibes from the soy sauce balanced with a little tang in the balsamic. It just works. The sauce is so enjoyable + this magical little combo tastes so yummy with all the veggies added in. Long story short - it’s weird but it’s great.
Now the lentils. Prepare yourself because they are so addicting! Once again, get out of that soy sauce, but this time it with some maple, and prepare for it to add the most yummy flavor to the lentils. They honestly taste like bacon bits, and if left unsupervised I could eat an entire bowl of in a heartbeat. I do go the route of pan frying + then roasting in the oven to get them extra crispy, but you can totally skip the oven piece if you’re happy with the consistency of the lentils after they are sautéed in the sauce.
The thing that’s super important - get your cooked lentils are dry as possible before starting the cooking for the best chance at crisping them up.
Lasagna noodles. Not just for lasagna.
What can I say - I kind of hate having those random stragglers in my pantry, and lasagna noodles tend to be one of them. No recipe seems to every use the entire box, and even making lasagna twice still seems to leave lingering sheets around. The lesson to be learned from this recipe is you can break them up and use them just like any old pasta. Here, I just stood right over my pot of simmering sauce + cracked those suckers right in. It’s honestly kind of fun. The irregularity in the noodles adds a level of enjoyment to the dish. It feels kind of exciting + gratifying to get a big hunk of pasta in your bowl. So embrace randomness and just go with it.
One thing I will say - it’s a brown dish. As I acknowledge that all I can think about is Anne Burrell screaming “brown food tastes good.” And you know what - brown food does taste good! From the toasted lentils to the creamy sauce. It’s all so good, and so different. A 10/10 dinner that we will absolutely be making again.
For the lentils
1 can of lentils, drained, rinsed, and dried (emphasis on them being dried)
2 tsp EVOO
2 tbsp soy sauce
2 tbsp maple syrup
salt + pepper
1 tsp paprika
For the pasta
2 tbsp EVOO
3 garlic cloves, minced
1 onion, diced
1/2 lb. cremini mushrooms, scrubbed + quartered
salt +pepper
1 tsp paprika
red pepper flakes
2 tbsp soy sauce
2 tbsp balsamic
1 block of silken tofu
2 tbsp heavy cream
2 tbsp nutritional yeast
1/4 c. grated parmesan
1 1/2 c. broth
7 lasagna sheets
1 bunch of kale, trimmed + thinly sliced
2-3 tbsp fresh parsley, minced
For the lentils - Place a Dutch oven over medium heat. Add in the oil. Once warmed, add in the lentils + toast for 7 minutes. Add in the soy, maple, and seasonings, stir to coat the lentils, and continue to cook for another 7 minutes minutes, stirring every few minutes. When the lentils are toasted, remove for the pan + place on a parchment lined baking sheet. Wipe of the pan + return to a medium low heat. Also preheat the oven to 400 if you are wanting to get them a little extra crispy.
For the pasta - Add another 2 tbsp of EVOO to the pan. Add the garlic + onion to the pan, and cook until the onions are translucent (5-7 minutes). Add in the mushrooms + stir with the onions, and continue to cook for another 7 minutes. Add in the balsamic, soy, and seasonings, stirring to coat the veggies + continuing to cook for another 2 minutes.
While veggies cook, add the tofu, cream, nutritional yeast, + cheese to the food processor, and puree until it’s silky smooth. Set aside.
Going to back to the veggies, add in the tofu + bring the mixture to a simmer. Slowly add in the broth, stirring constantly so it mixes in without clumps, and keep the sauce at a simmer. When all of the broth is added in + the sauce is simmering, break in the lasagna pieces. Stir, keep at a simmer for 2 minutes, stir again, then reduce the heat to low + cover for about 7 minutes. Give the mixture another stir, scraping any lasagna pieces from the bottom of the skillet. Continue to cook on low heat, covered, until the lasagna noodles have cooked to al dente. As the lasagna finishes cooking, put the lentils in the oven for 2-3 minutes to crisp up - using the convection feature if you have it.
When the pasta has finished cooking, the final step is to stir in the fresh parsley. Place the lasagna in a bowl + top with the crispy noodles, a sprinkle of parmesan + extra parsley. Dig in!