Vegan Recipes

Vegan Lasagne that will blow your mind

Get these following ingredients together and prepare to make a tradition Italian staple with a Vegan twist. Hey, who are we kidding? This recipe is nothing less than a masterpiece and our hats off to Chow! So without further ado let’s start cooking!


  • 11/2 lbs eggplant (about 2 small)
  • 2 tsps kosher salt (plus more as needed)
  • 4 tbsps extra-virgin olive oil
  • ground black pepper (Freshly)
  • 1 tsp Italian parsley leaves (finely chopped fresh)
  • 1/2 tsp red wine vinegar
  • 1 pinch red pepper flakes
  • 56 ozs peel tomato whole (preferably San Marzano)
  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion (medium, finely chopped)
  • 2 garlic cloves (medium, minced)
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1/4 tsp red pepper flakes (plus more as needed)
  • kosher salt
  • 2 tbsps capers
  • kosher salt
  • 12 ozs lasagna noodles (dried)
  • 2 lbs soft tofu (drained)
  • 1/3 cup Italian parsley leaves (finely chopped)
  • 3 tbsps nutritional yeast (optional)
  • 2 tsps grated lemon zest (finely, from about 2 medium lemons)
  • 2 tbsps lemon juice (freshly squeezed, plus more as needed, from about 1/2 lemon)
  • 2 tsps kosher salt (plus more as needed)
  • 1/2 tsp ground black pepper (freshly, plus more as needed)
  • 1 cup basil leaves (loosely packed, from about 1 bunch, cut into 1/4-inch-thick ribbons)

Now for the Preparation! Keep reading here


Source: Chow

Photo Source: Healthy Solutions

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *