Vegan Lasagne

Ingredients

• [[{{1 cup}} loosely packed basil leaves (from about 1 bunch), cut into ¼-inch-thick ribbons]]
• To assemble::
• [[{{½ teaspoon}} freshly ground black pepper, plus more as needed]]
• [[{{2 teaspoons}} kosher salt, plus more as needed]]
• [[{{2 tablespoons}} freshly squeezed lemon juice, plus more as needed (from about ½ lemon)]]
• [[{{2 teaspoons}} finely grated lemon zest (from about 2 medium lemons)]]
• [[{{3 tablespoons}} nutritional yeast (optional)]]
• + 24 more ingredients
• • [[{{¹/₃ cup}} finely chopped Italian parsley leaves]]
  • [[{{2 pounds}} soft tofu, drained]]
  • For the filling::
  • [[{{12 ounces}} dried lasagna noodles]]
  • [[Kosher salt]]
  • For the noodles::
  • [[{{2 tablespoons}} capers]]
  • [[Kosher salt]]
  • [[{{¼ teaspoon}} red pepper flakes, plus more as needed]]
  • [[{{1}} bay leaf]]
  • [[{{1 tablespoon}} tomato paste]]
  • [[{{2 medium}} garlic cloves, minced]]
  • [[{{1}} medium yellow onion, finely chopped]]
  • [[{{¼ cup}} extra-virgin olive oil]]
  • [[{{2 (28-ounce) cans}} whole peeled tomatoes, preferably San Marzano]]
  • For the sauce::
  • [[{{Pinch}} red pepper flakes]]
  • [[{{½ teaspoon}} red wine vinegar]]
  • [[{{1 teaspoon}} finely chopped fresh Italian parsley leaves]]
  • [[Freshly ground black pepper]]
  • [[{{4 tablespoons}} extra-virgin olive oil]]
  • [[{{2 teaspoons}} kosher salt, plus more as needed]]
  • [[{{1 ½ pounds}} eggplant (about 2 small)]]
  • For the eggplant::

For the eggplant: Heat the oven to 350°F and arrange a rack in the middle. Cut the eggplant(s) lengthwise into 1/8-inch-thick slices. Place in a single layer on a flat surface or 2 baking sheets, overlapping slightly as needed, and sprinkle evenly with 1 teaspoon of the salt. Flip the eggpl...

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