Vegan Lasagne that will blow your mind

Ingredients

• 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