She Strengthens

Vegan Lasagna Revolution: A Game-Changing Recipe

Imagine a lasagna that’s not only delicious but also packed with nutrients and free from animal products. Sounds like a dream come true, right? Well, we’ve got the recipe to make it a reality.

The Perfect Vegan Lasagna

Our vegan lasagna recipe is a masterclass in flavor and texture, using creamy tofu instead of ricotta and nutritional yeast to replicate the cheesy goodness of Parmesan. The result is a dish that’s sure to please even the most dedicated meat- and dairy-lovers.

Get Ready for a Flavor Explosion

This recipe may take some time to prepare, but trust us, it’s worth the effort. With layers of tender eggplant, rich tomato sauce, and velvety tofu filling, every bite is a flavor sensation.

Let’s Get Started!

Here’s what you’ll need:

For the Eggplant:

• 1 1/2 pounds eggplant (about 2 small)
• 2 teaspoons kosher salt, plus more as needed
• 1/4 cup 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

For the Sauce:

• 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

For the Noodles:

• Kosher salt
• 12 ounces dried lasagna noodles

For the Filling:

• 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

Assembling the Lasagna:

• 1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons

Instructions:

Preparing the Eggplant

Heat the oven to 350°F (180°C) 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 eggplant and sprinkle evenly with the remaining 1 teaspoon salt. Let sit until water beads form on the surface, at least 30 minutes.

Preparing the Sauce

Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices in batches until coarsely chopped (about 10 pulses). Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

Finishing the Eggplant

Using paper towels, pat the eggplant slices dry on both sides. In a large nonstick frying pan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add just enough eggplant to sit in a single layer in the pan and sear on both sides, about 2 minutes per side. Taste and season with salt and pepper as needed.

Assembling the Lasagna

Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish. Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles. Top the noodles with a quarter of the tofu filling (about 1 cup) and spread evenly. Lay a quarter of the eggplant slices over the filling. Spread about 1 cup of sauce over the eggplant and sprinkle with about 1/4 cup of the basil leaves. Make three more layers of noodles, filling, eggplant, sauce, and basil, omitting the basil from the top layer.

Cover with foil and bake for 50 minutes. Uncover and bake until bubbling, about 10 minutes more. Let cool at least 10 minutes before cutting. Sprinkle with the remaining 1/4 cup basil. Serve with any remaining tomato sauce.

Enjoy Your Vegan Lasagna Masterpiece!