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Vegan Lasagne

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Vegan Lasagne

Ingredients

  • 1 1/2 pounds eggplant (about 2 small)
  • 2 teaspoons kosher salt, plus more as needed
  • 4 tablespoons extra-virgin olive oil
  • freshly ground black pepper
  • 1 teaspoon finely chopped fresh italian parsley leaves
  • 1/2 teaspoon red wine vinegar
  • pinch red pepper flakes
  • 2 (28-ounce) cans whole peeled tomatoes, preferably san marzano
  • 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes, plus more as needed
  • kosher salt
  • 2 tablespoons capers
  • kosher salt
  • 12 ounces dried lasagna noodles
  • 2 pounds soft tofu, drained
  • 1/3 cup finely chopped italian parsley leaves
  • 3 tablespoons nutritional yeast (optional)
  • 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
  • 2 tablespoons freshly squeezed lemon juice, plus more as needed (from about 1/2 lemon)
  • 2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons
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Published 2014-09-09 13:13:21 (2 years ago).

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