Vegan Lasagna
2 hrs 45 min + 30 min salting8 to 12 servings
A layered vegan lasagna with roasted eggplant, tomato sauce, and silken tofu ricotta, baked until bubbling.
| prepPreheat oven to 350°F / 175°C | ||||||||||
| 680 g eggplant (about 2 small), cut lengthwise into 1/8-inch-thick slices | Slice eggplant, salt, let sit 30 min | Pat eggplant dry, sear in batches 4 min total | Toss seared eggplant in oil-vinegar dressing | Layer sauce, noodles, filling, eggplant, sauce & basil ×4 | Cover with foil, bake 350°F / 175°C, 50 min | Uncover, bake until bubbling, 10 min | Cool 10 min, top with remaining basil, serve | |||
| 2 teaspoons kosher salt (for eggplant) | ||||||||||
| 60 ml extra-virgin olive oil (for searing eggplant) | ||||||||||
| Freshly ground black pepper | ||||||||||
| 1 teaspoon finely chopped fresh Italian parsley leaves | ||||||||||
| 1/2 teaspoon red wine vinegar | ||||||||||
| Pinch red pepper flakes (for eggplant dressing) | ||||||||||
| 2 (28-ounce / 800 g) cans whole peeled tomatoes, preferably San Marzano | Pulse tomatoes until coarsely chopped | Cook tomato paste 1–2 min, stir in onion & garlic | Add tomatoes, bay leaf, pepper flakes & salt | Simmer 45 min, covered | Stir in capers, season to taste | |||||
| 60 ml extra-virgin olive oil (for sauce) | Sauté onion until translucent, 3 min | Add garlic, cook 30 sec | ||||||||
| 1 medium yellow onion, finely chopped | ||||||||||
| 2 medium garlic cloves, minced | ||||||||||
| 1 tablespoon tomato paste | ||||||||||
| 1 bay leaf | ||||||||||
| 1/4 teaspoon red pepper flakes (for sauce) | ||||||||||
| Kosher salt (for sauce) | ||||||||||
| 2 tablespoons capers | ||||||||||
| 340 g dried lasagna noodles | Boil noodles until al dente, 7 min, drain & lay flat | |||||||||
| 910 g soft tofu, drained | Process tofu, parsley, yeast, lemon & salt until smooth | |||||||||
| 1/3 cup finely chopped Italian parsley leaves | ||||||||||
| 3 tablespoons nutritional yeast (optional) | ||||||||||
| 2 teaspoons finely grated lemon zest | ||||||||||
| 30 ml freshly squeezed lemon juice | ||||||||||
| 2 teaspoons kosher salt (for tofu filling) | ||||||||||
| 1/2 teaspoon freshly ground black pepper (for tofu filling) | ||||||||||
| 15 g loosely packed basil leaves, cut into 1/4-inch ribbons (for layering) | ||||||||||
| 15 g loosely packed basil leaves, cut into 1/4-inch ribbons (for garnish) | ||||||||||
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