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2 eggplants, sliced into 1/4-inch slices lengthwise (or 12 lasagna noodles, boiled)
Sea salt (for sweating)
1 Tbsp (15 ml) olive oil
1 28-ounce (793 g) jar favorite marinara sauce* (I like Trader Joe’s Basil Marinara)
1/2 cup (120 ml) water
3/4 cup (144 g) rinsed and drained red lentils (can sub green, but will increase cooking time)
1 12-ounce (340 g) block extra firm tofu, drained and pressed dry for 10 minutes
1 1/2 lemons, juiced (~1/4 cup or 60 ml)
3 Tbsp (9 g) nutritional yeast
1/2 cup (30 g) fresh basil, finely chopped, plus more for serving
1 Tbsp (3 g) dried oregano
1/2 tsp each sea salt + black pepper
1-2 Tbsp (15-30 ml) olive oil
optional: 1/4 cup (20 g) vegan parmesan cheese, plus more for serving



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