Vegan Lasagna

CHOWHOUND.COM(18)
Julia Bennett: "This came out delicious. A few things to make it…" Read More
26Ingredients
3Hours
190Calories

Ingredients

US|METRIC
  • 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 Italian parsley leaves (finely chopped fresh)
  • 1/2 teaspoon red wine vinegar
  • 1 pinch red pepper flakes
  • 56 ounces whole peeled tomatoes (preferably San Marzano)
  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion (medium, finely chopped)
  • 2 garlic cloves (medium, 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 lasagna noodles (dried)
  • 2 pounds soft tofu (drained)
  • 1/3 cup Italian parsley leaves (finely chopped)
  • 3 tablespoons nutritional yeast (optional)
  • 2 teaspoons grated lemon zest (finely, from about 2 medium lemons)
  • 2 tablespoons lemon juice (freshly squeezed, 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 basil leaves (loosely packed, from about 1 bunch, cut into 1/4-inch-thick ribbons)
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    NutritionView More

    190Calories
    Sodium50% DV1190mg
    Fat23% DV15g
    Protein18% DV9g
    Carbs3% DV10g
    Fiber16% DV4g
    Calories190Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium1190mg50%
    Potassium370mg11%
    Protein9g18%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber4g16%
    Sugars3g6%
    Vitamin A10%
    Vitamin C15%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(18)

    Julia Bennett 20 days ago
    This came out delicious. A few things to make it a wee bit simpler. I used oven ready lasagna noodles which eliminated a step. Also I used 2 tomato sauce instead of whole canned tomatoes, so eliminated the need to clean the food processor between making the tofu “cheese” filling. I added mushrooms and zucchini and used only half the eggplant. I would definitely make this again. Last thing, I love capers but maybe just a little bit too many in this recipe
    Sal 22 days ago
    Excellent lasagna!!! As good or better than meat and cheese. I highly recommend this.
    Amanda Garner 8 months ago
    Awesome!! I did not Boul the noodles as the recipe instructed and added some vegan cheeses. It turned out great!
    MC 9 months ago
    This is so delicious and it was a huge hit when I made it for a family gathering. There's a lot to it than I thought so be sure you set aside the time, but it's totally worth it!! I've found my new go-to lasagna recipe!!
    Heather 10 months ago
    So creamy and delicious
    Michelle 10 months ago
    Very good, but I failed to read the full recipe before starting. It’s pretty tiny intensive but if you’ve got the time, really good!
    Cristina Forno a year ago
    Amazing recipe, the best vegan lasagna I’ve ever had!
    Ken a year ago
    It was absolutely delicious! A total success. This is now my go-to lasagna recipe.
    Stelzig-Reynolds 2 years ago
    absolutely amazing. We loved it. great recipe that we will be using again and again
    Josh R. 2 years ago
    Besides the eggplant, I couldn’t even tell it was vegan! I would make this again
    Tammi C. 2 years ago
    Absolutely loved it! My hubby was so kind to make this for me. I wouldn't change a thing!
    Priscilla 2 years ago
    Really enjoyed it. Made a few alterations to the recipe. I added green olives to the sauce, instead of the tofu, I made thickened cashew Alfredo sauce that resembled more of ricotta.
    Bonita Leon 2 years ago
    Loved this recipe! It was delicious
    Emmi Vainio V. 3 years ago
    Extremely time-consuming but the labour was worth it; tasted awesome. Had slight problems with the noodles sticking together, but I managed my way out of them.
    louise gray 3 years ago
    I like to use whole wheat pasta whenever I can; so for this recipe that is what I used. This recipe is very time consuming and labor intensive. If I Would make this recipe again, I would do it in a two day process. I would make the sauce one day and the filling and pasta the next day. I did not like the fact that one tablespoon of tomato paste was asked for. I do not want to open a can of tomato past just to use only one tablespoon, That seems to be wasteful. Instead a had a quarter up of sundried tomatoes that I used instead. The finished result, after all of that work, was just not that remarkable. But, I believe, as an experienced cook, that this is a dish that benefits from sitting a day or so for the flavors to blend. So I am looking forward to trying it tomorrow after it has set a spell.
    Aaron M. 4 years ago
    I was a bit nervous about the tofu setting up since it was so thin, it came out all right, but I think next time I will use a little firmer type of tofu. I also used a bag of vegan mozzarella. It was a wonderful dish and would definitely make it again. Took just as long as any other lasagna I have made.
    Wendy Erickson 4 years ago
    The reason why I gave this dish four stars is because for me it was just way too time-consuming. We all enjoyed the dish overall but it will probably be the last time I'll make this dish.
    Janis B. 4 years ago
    I was a bit suspicious of the tofu ricotta because it was so liquidy, however, it firmed up in the oven. The taste was great! I will probably double the eggplant next time.

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