Kalesanga

Tonight I made a giant tray of kale lasagna -- which I affectionally refer to as kalesagna. Since I made it with rice noodles, the whole thing was also gluten-free . . . though we ruined the effect by having slices of farmers' market whole wheat bread on the side.

I made my first kalesagna right after Aunt Karen died, to bring up with us when we went to be with the family; it felt Karen-y to me when I made it -- so it seemed particularly appropriate to make a kalesagna as part of my season of Karen.

The lasagna is made up of layers of tomato sauce, sauteed kale, and tofu ricotta; I had a bag of Daiya mozzarella cheese still hanging out in our fridge from before, so I used that for the top of the kalesagna.

The tofu ricotta I always make is based on the ppk's recipe, though I have made it so often now that I never look at the recipe or measure anything; in fact, when I just now looked up the recipe, I was a bit surprised to see it called for salt. My variant is a bit different from that recipe, but it is essentially the same thing. I've seen lots of vegan ricotta recipes out there, but this one is definitely the best. Even if I don't exactly follow it anymore, it's still definitely the best starting point for making your own ricotta. Plus the recipe is super simple, and throws together quickly -- always a bonus.