Vegan Lasagna

Vegetarian
Vegan
Dairy Free
Health score
25%
Vegan Lasagna
150 min.
12
261kcal

Suggestions

Looking for a delicious and hearty meal that doesn't compromise on taste or dietary preferences? Look no further than this mouth-watering Vegan Lasagna! Perfect for vegans, vegetarians, and those looking to reduce their dairy intake, this lasagna is packed with layers of flavor and texture that will leave you satisfied and guilt-free. With a rich and tangy tomato sauce, tender and flavorful eggplant slices, and a creamy tofu filling, this recipe is a crowd-pleaser that's sure to impress. Not to mention, it serves 12 and takes just 150 minutes to prepare, making it a great option for your next dinner party or family gathering. So why wait? Dive into the world of vegan cuisine and give this Vegan Lasagna a try!

Ingredients

  • cup basil loosely packed cut into 1/4-inch-thick ribbons (from 1 bunch)
  • cup basil loosely packed cut into 1/4-inch-thick ribbons (from 1 bunch)
  •  bay leaves 
  • 0.5 teaspoon pepper black as needed freshly ground plus more
  • 56 ounce canned tomatoes whole peeled canned
  • tablespoons capers 
  • 1.5 pounds eggplant ( 2 small)
  • medium garlic clove minced
  • teaspoons kosher salt as needed plus more
  • 12 ounces lasagne pasta sheets dried
  • tablespoons juice of lemon as needed freshly squeezed plus more (from 1/2 lemon)
  • teaspoons lemon zest finely grated (from 2 medium lemons)
  • tablespoons nutritional yeast 
  • 0.3 cup olive oil extra virgin extra-virgin
  • 0.3 cup flat parsley italian finely chopped
  • 0.3 teaspoon pepper red as needed plus more
  • 0.5 teaspoon red wine vinegar 
  • pounds spicy tofu soft drained
  • tablespoon tomato paste 
  • medium onion yellow finely chopped

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • sauce pan
  • oven
  • pot
  • baking pan
  • aluminum foil

Directions

  1. Heat the oven to 350°F and arrange a rack in the middle.
  2. Cut the eggplant(s) lengthwise into 1/8-inch-thick slices.
  3. 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. Meanwhile, prepare the sauce.For the sauce:Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices, in batches as needed, until coarsely chopped (about 10 pulses).
  4. Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering.
  5. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
  6. Add the garlic and cook until fragrant, about 30 seconds more.Push the onions and garlic to one side of the pan and add the tomato paste to the empty side of the pan. Cook the paste slightly to remove the raw flavor, stirring occasionally, about 1 to 2 minutes. Stir the onions and garlic into the paste to incorporate.
  7. Add the chopped tomatoes, bay leaf, red pepper flakes, and a few pinches of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to meld the flavors.
  8. Add the capers, taste, and season with additional salt and red pepper flakes as needed; set aside.To finish 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.
  9. Add just enough eggplant to sit in a single layer in the pan and sear on both sides, about 4 minutes total. Taste and season with salt and pepper as needed.
  10. Transfer to a plate and repeat, in batches, with another 1 1/2 tablespoons of the oil and the remaining uncooked eggplant.While the eggplant cooks, place the remaining 2 tablespoons olive oil, parsley, vinegar, red pepper flakes, and a pinch of salt in a large bowl and stir to combine.
  11. Transfer the seared eggplant to the oil-vinegar mixture and toss. Taste and season with additional salt as needed.For the noodles:Bring a large pot of heavily salted water to a boil over medium-high heat.
  12. Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes.
  13. Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish.
  14. 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.
  15. Lay a quarter of the eggplant slices over the filling.
  16. 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.
  17. Let cool at least 10 minutes before cutting.
  18. Sprinkle with the remaining 1/4 cup basil.
  19. Serve with any remaining tomato sauce.

Nutrition Facts

Calories261kcal
Protein19.93%
Fat29.14%
Carbs50.93%

Properties

Glycemic Index
32.75
Glycemic Load
9.55
Inflammation Score
-6
Nutrition Score
13.667391341666%

Flavonoids

Delphinidin
48.59mg
Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Apigenin
3.61mg
Luteolin
0.05mg
Isorhamnetin
0.46mg
Kaempferol
1.85mg
Myricetin
0.3mg
Quercetin
4.87mg

Nutrients percent of daily need

Calories:260.59kcal
13.03%
Fat:8.69g
13.37%
Saturated Fat:1.14g
7.1%
Carbohydrates:34.17g
11.39%
Net Carbohydrates:28.7g
10.44%
Sugar:6.8g
7.56%
Cholesterol:0mg
0%
Sodium:632.48mg
27.5%
Alcohol:0g
100%
Protein:13.38g
26.75%
Vitamin K:53.2µg
50.66%
Manganese:0.58mg
29.03%
Selenium:18.46µg
26.36%
Vitamin C:19.07mg
23.12%
Fiber:5.47g
21.87%
Iron:3.17mg
17.64%
Calcium:161.44mg
16.14%
Potassium:535.03mg
15.29%
Vitamin B6:0.27mg
13.29%
Copper:0.25mg
12.73%
Vitamin E:1.89mg
12.57%
Vitamin A:555.27IU
11.11%
Magnesium:43.38mg
10.85%
Phosphorus:100.72mg
10.07%
Vitamin B3:1.92mg
9.62%
Folate:36.22µg
9.06%
Vitamin B1:0.12mg
7.81%
Vitamin B2:0.12mg
7.27%
Zinc:0.77mg
5.11%
Vitamin B5:0.47mg
4.75%
Source:Chow