Vegan Lasagna Recipe
"What’s lasagna without ricotta, mozzarella, and Parmesan? To an Italian, it’s a travesty. But to a vegan or those with food allergies, it’s a delicious and healthy pasta dish that is bound to also please the meat- and dairy-lovers among us. This recipe was featured as part of our Vegan Comfort Food photo gallery...."
INGREDIENTS
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1 1/2 pounds eggplant
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2 teaspoons kosher salt
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4 tablespoons olive oil
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Freshly ground black pepper
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1 teaspoon Italian parsley
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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 tomatoes
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1/4 cup olive oil
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1 yellow onion
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2 medium garlic cloves
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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
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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
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1/3 cup Italian parsley
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3 tablespoons nutritional yeast
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2 teaspoons lemon zest
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2 tablespoons lemon juice
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2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1 cup basil
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