Vegan Lasagna Recipe
"Noodles layered with tomato sauce, roasted eggplant slices, and herbed tofu...."
INGREDIENTS
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1 1/2 pounds eggplant (about 2 small)
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2 teaspoons kosher salt, plus more as needed
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4 tablespoons extra-virgin olive oil
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Freshly ground black pepper
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1 teaspoon finely chopped fresh Italian parsley leaves
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1/2 teaspoon red wine vinegar
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Pinch red pepper flakes
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2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano
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1/4 cup extra-virgin olive oil
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1 medium yellow onion, finely chopped
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2 medium garlic cloves, minced
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1 tablespoon tomato paste
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1 bay leaf
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1/4 teaspoon red pepper flakes, plus more as needed
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Kosher salt
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2 tablespoons capers
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Kosher salt
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12 ounces dried lasagna noodles
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2 pounds soft tofu, drained
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1/3 cup finely chopped Italian parsley leaves
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3 tablespoons nutritional yeast (optional)
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2 teaspoons finely grated lemon zest (from about 2 medium lemons)
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2 tablespoons freshly squeezed lemon juice, plus more as needed (from about 1/2 lemon)
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2 teaspoons kosher salt, plus more as needed
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1/2 teaspoon freshly ground black pepper, plus more as needed
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1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons
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