Plant based eating doesn’t mean you have to miss out on delicious dishes like lasagne and using tempeh and mushrooms as the meaty base for the sauce, it really works well. I add a ricotta and spinach filling for extra creaminess which works beautifully layered in between the rich tomato sauce.
Below I’ve given two options, one using pasta slices and another one using aubergine and courgette slices and trust me when I say, both work so well.
I often get asked what “Tempeh” is…it’s actually a protein rich fermented soy bean block, but not tofu. Unlike tofu that under goes no fermentation and is highly processed (although still an adequate source of protein) the fermentation of tempeh breaks down the phytic acid in the soy beans which makes its easier to digest as well as producing beneficial probiotics and prebiotic which help to support our gut health as well as also being high in fibre.
Tempeh is also a great source of b vitamins, phosphorus and manganese to support our overall health and wellbeing.
And not forgetting the amazing health benefits of mushrooms which contain powerful antioxidants that protect our cells from the damaging effects of free radicals, beta glucan which is a dietary fibre that can boost heart health, b vitamins, Cooper, and potassium.
To be honest this whole dish packs quite a nutritional and antioxidants rich punch and don’t be put off by the long list of ingredients, it’s well worth it and once prepped, and in the oven it’s no time at all.
Tempeh and Mushroom Lasagne
1 block plant power tempeh
250g plum tomatoes
1 red pepper
1 red onion
2 garlic cloves
2 tsp paprika
2 tbsp tomato puree
2 tsp almond butter
2 blocks of firm tofu
2 garlic cloves
Extra virgin olive oil
Freshly made pasta sheets, Lasagne sheets or griddled aubergine and courgette slices
To make the sauce
In a pan add a little olive oil and add the chopped onion, chopped plum tomatoes and chopped red pepper along with some salt and the paprika
Cook this until the tomatoes are broken down and the onion has softened
Add the garlic and stir through
Cut the tempeh into thin slices and then slice into small pieces and do the same for the mushrooms
Add them to the pan and mix everything together, seasoning accordingly
Add the tomato purée along with enough water to make a nice tomato sauce consistency
Cook this until the mushrooms and tempeh are cooked through, adding water if it becomes dry and then stir through the almond butter
Season well and set aside
To make the tofu ricotta
Add the two drained blocks of tofu to a food processor along with the garlic and juice of half a lemon (to begin with)
Add a tablespoon of extra virgin olive oil and season well and blend this up.
Add more lemon juice, salt and water until you get a nice flavour and consistency.
Wilt the spinach and season and add this to 3/4 of the tofu mixture
Begin by spooning some of the tomato sauce to the bottom of a oven proof dish and top with either freshly made pasta (refer to my recipe on my website), pasta sheets or griddled vegetable sheets, then add a layer of the spinach and ricotta mixture and continue this until all the fillings have been used.
Top with the remaining plain ricotta and drizzle with some extra virgin olive oil.
Pop into a pre heated oven at 180c and cook until all the pasta is cooked through and the lasagne is bubbling at the sides
If you are using freshly made pasta sheets or vegetable sheets then the cooking time will be less (approx 20 minutes)