Vegan Lasagne

Vegan Lasagne
Photo by www.chow.com

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...

View full recipe at Chow

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