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Vegan Lasagna

Jill Santopietro
  • 150 minutes
  • Serves 8 to 12

INGREDIENTS

1 cup

Basil, loosely packed

1

Bay leaf

1 1/2

lbs Eggplant

2

Garlic cloves, medium

1 tsp

Italian parsley, fresh leaves

1/3 cup

Italian parsley, leaves

2 tsp

Lemon

2 28 ounce cans

Tomatoes, whole

1

Yellow onion, medium

2

lbs Tofu, soft

1 tbsp

Tomato paste

2 tbsp

Capers

2 tbsp

Lemon juice, freshly squeezed

12 oz

Lasagna noodles, dried

1

Black pepper, Freshly ground

1/2 tsp

Black pepper, freshly ground

4 tsp

Kosher salt

2

Kosher salt

3 tbsp

Nutritional yeast

1 pinch

Red pepper flakes

1/4 tsp

Red pepper flakes

8 tbsp

Olive oil, extra-virgin

1/2 tsp

Red wine vinegar