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Vegan Lasagna Recipe


Vegan Lasagna Recipe Recipe

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
Directions:
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