Tempeh Lasagna
A crowd-please any time of the year!
Tempeh Lasagna
Tempeh is such a great protein source and texture in this delicious and crowd-pleasing lasagna!
Ingredients
for Tofu Ricotta
- 1 cup raw cashews
- 14.5 ounce extra firm tofu patted dry (we like Heiwa)
- 1/2 cup nutritional yeast
- 3 tbsp fresh lemon juice
- ½ tbsp miso paste
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp oregano
- 1/2 tsp garlic powder
for other layers:
- 8 oz Tootie’s Tempeh, crumbled
- 1 tbsp olive oil
- 3 cups baby spinach (other veggies work too)
- 2 jars of your favorite marinara sauce
- 1 box lasagna noodles (about 12 noodles)
- 2-3 cups shredded vegan mozzarella
- Fresh basil
Instructions
- Preheat the oven to 350 degrees.
- Make the Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, miso, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth. If it's too thick, add a few tablespoons of water to blend. Set aside.
- Cook the noodles al dente according to the package directions.
- In a medium pan, sauté the tempeh for 5-8 minutes. Add in the marinara and stir to combine. Salt and pepper to taste.
- Assembling the lasagna: Add about 1 cup of tempeh marinara to the bottom of a large 9×13 inch casserole dish. Spread it around evenly. Next add 4-5 lasagna noodles. Spread half of the ricotta on top of the noodles. Top with half of the spinach. Sprinkle with some of the mozzarella. Add about 1 cup of the marinara sauce over the mozzarella, then place 4-5 lasagna noodles on top. Spread the rest of the ricotta over the noodles, then the rest of the spinach and a sprinkle of some more cheese. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.
- Cover tightly with foil and bake for 25-30 minutes.
- After 40 minutes, remove the foil and sprinkle the remaining mozzarella all over. Place the lasagna back in the oven and bake for 20 more minutes, uncovered. Remove from the oven, garnish with basil and let cool for at least 15 minutes before serving.