Tempeh Lasagne
This Tempeh Lasagne is as satisfying as it is sublime. No matter whether you're a seasoned vegan or a new flexitarian, we're confident you're going to love this hearty, plant-based lasagne made with our Organic Tempeh.
Recipe by BBC Good Food (with slight modifications!)
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ingredients
- 3 packs of our Organic Tempeh
- 4 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 1 small aubergine, cut into roughly 1.5cm dice
- 1 medium courgette, cut into roughly 1.5cm dice
- 1 red pepper, seeds removed, cut into roughly 1.5cm dice
- 250g/9oz small chestnut mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 2 x 400g tin chopped tomatoes
- 2 tsp Italian seasoning or dried oregano
- 1 tsp sugar, any kind
- 1 vegan vegetable stock cube
- 150g fresh young spinach leaves
- 9–10 dried lasagne sheets (can be found egg-free)
- Salt and ground black pepper
- 3 tbsp sunflower oil
- 100g plain flour
- 800ml pint unsweetened almond milk
- 3 tbsp nutritional yeast flakes
- 1 bay leaf (optional)
- ¼ tsp ground nutmeg
- Salt and freshly ground black pepper"
instructions
1. Preheat the oven to 200C/180C Fan/Gas 6
2. Crumble up or grate the tempeh so it becomes mince like. Heat the olive oil in a large, non-stick saucepan and fry the onion for 3–4 minutes, or until softened and lightly browned, stirring regularly.
3. Add the aubergine, courgette, pepper and mushrooms and fry for 12 minutes, stirring regularly. About after 6 minutes, add in the crumbled or grated tempeh.
4. Add the garlic and cook for a few seconds more, then stir in the tomatoes, Italian seasoning, sugar and crumbled stock cube.
5. Refill one of the tomato tins with water (400ml/14fl oz) and pour into the pan.
6. Stir well, bring to a simmer and cook for 15 minutes, stirring regularly.
7. Add the spinach leaves, a handful at a time and cook for 1–2 minutes more. While the vegetables are simmering, make the white sauce.
8. Heat the oil in a medium saucepan. When it is hot, add the flour and cook, stirring all the time, for 1 minute.
9. Stir in the milk, yeast, bay leaf and nutmeg and season well with salt and pepper.
10. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone covered whisk if using a non-stick saucepan.) Adjust the seasoning to taste – you’ll need more black pepper than you might imagine.
11. Spread a third of the vegetable mixture over the base of a 2½ –3 litre/4½– 5 pints ovenproof lasagne dish and cover with a single layer of lasagne sheets. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.
12. Pour over just under half of the white sauce, after removing the bay leaf, and very gently top with the remaining vegetable mixture.
13. Finish with a final layer of lasagne and the rest of the white sauce. Bake for 35–40 minutes, or until the pasta has softened and the topping is nicely browned and bubbling.
14. Stand for 5 minutes before cutting to allow the filling to settle.
instructions
1. Preheat the oven to 200C/180C Fan/Gas 6
2. Crumble up or grate the tempeh so it becomes mince like. Heat the olive oil in a large, non-stick saucepan and fry the onion for 3–4 minutes, or until softened and lightly browned, stirring regularly.
3. Add the aubergine, courgette, pepper and mushrooms and fry for 12 minutes, stirring regularly. About after 6 minutes, add in the crumbled or grated tempeh.
4. Add the garlic and cook for a few seconds more, then stir in the tomatoes, Italian seasoning, sugar and crumbled stock cube.
5. Refill one of the tomato tins with water (400ml/14fl oz) and pour into the pan.
6. Stir well, bring to a simmer and cook for 15 minutes, stirring regularly.
7. Add the spinach leaves, a handful at a time and cook for 1–2 minutes more. While the vegetables are simmering, make the white sauce.
8. Heat the oil in a medium saucepan. When it is hot, add the flour and cook, stirring all the time, for 1 minute.
9. Stir in the milk, yeast, bay leaf and nutmeg and season well with salt and pepper.
10. Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone covered whisk if using a non-stick saucepan.) Adjust the seasoning to taste – you’ll need more black pepper than you might imagine.
11. Spread a third of the vegetable mixture over the base of a 2½ –3 litre/4½– 5 pints ovenproof lasagne dish and cover with a single layer of lasagne sheets. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.
12. Pour over just under half of the white sauce, after removing the bay leaf, and very gently top with the remaining vegetable mixture.
13. Finish with a final layer of lasagne and the rest of the white sauce. Bake for 35–40 minutes, or until the pasta has softened and the topping is nicely browned and bubbling.
14. Stand for 5 minutes before cutting to allow the filling to settle.
