Ingredients

For the eggplant:

• 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 finely chopped fresh Italian parsley leaves
• 1/2 teaspoon red wine vinegar
• Pinch red pepper flakes

For the sauce:

• 2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, plus more as needed
• Kosher salt
• 2 tablespoons capers

For the noodles:

• Kosher salt
• 12 ounces dried lasagna noodles

For the filling:

• 2 pounds soft tofu, drained
• 1/3 cup finely chopped Italian parsley leaves
• 3 tablespoons nutritional yeast (optional)
• 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
• 2 tablespoons freshly squeezed lemon juice, 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

To assemble:

• 1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons

Description

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