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Preheat the oven to 350°F. Combine onion and mushrooms in a large, heavy skillet and set over medium heat. Cook, stirring frequently, until vegetables are tender and browned, about 15 minutes; add water 1 tablespoon at a time if needed to prevent vegetables from sticking. Stir in spinach, garlic and salt. Cook until spinach is thawed and liquid has evaporated, about 5 minutes. Set aside.
In a medium bowl, combine ricotta, parsley, thyme, pepper and nutmeg. Grate tempeh on the large holes of a box grater into a separate bowl; set 1/2 cup aside and stir the remainder into ricotta mixture.
Place 4 noodles on the bottom of a 9x13-inch baking dish. Spread with 1 1/4 cups of the marinara. Spoon half of the spinach mixture on top of marinara layer and dot with half of the ricotta mixture. Repeat layering with 4 more noodles, 1 1/4 cups of the marinara and remaining spinach and ricotta mixtures. Top with remaining 4 noodles and remaining 1 1/2 cups marinara. Sprinkle with nutritional yeast and reserved 1/2 cup tempeh. Cover the dish with aluminum foil and bake for 45 minutes. Uncover and bake until browned, 15 to 20 minutes more. Let sit for 20 minutes before serving.