product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Vegan Tempeh and Veggie Lasagna

Serves 8 to 10
Time 2 hr
This delicious pasta dish packs all the flavors of traditional lasagna without using any meat or dairy. You can assemble it up to a day ahead and keep it refrigerated. Let the lasagna come to room temperature before baking.
Ingredients
  • 1 yellow onion diced
  • 8 ounces cremini mushrooms thinly sliced
  • 8 ounces (about 2 1/4 cups) frozen spinach (no need to thaw it)
  • 4 cloves garlic finely chopped
  • 1/4 teaspoon fine sea salt
  • 2 cups (16 ounces) Kite Hill Whipped Ricotta plant-based cheese
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoon chopped fresh thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1 (8.0-ounce) package tempeh
  • 12 sheets no-boil whole wheat lasagna noodles (about 7 ounces from a 9-ounce box)
  • 4 cups Engine 2 Plant-Strong Red Bell Pepper Marinara Pasta Sauce
  • 1 tablespoon nutritional yeast
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 yellow onion diced
  • 8 ounces cremini mushrooms thinly sliced
  • 8 ounces (about 2 1/4 cups) frozen spinach (no need to thaw it)
  • 4 cloves garlic finely chopped
  • 1/4 teaspoon fine sea salt
  • 2 cups (16 ounces) Kite Hill Whipped Ricotta plant-based cheese
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoon chopped fresh thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1 (8.0-ounce) package tempeh
  • 12 sheets no-boil whole wheat lasagna noodles (about 7 ounces from a 9-ounce box)
  • 4 cups Engine 2 Plant-Strong Red Bell Pepper Marinara Pasta Sauce
  • 1 tablespoon nutritional yeast