Main Dishesdeliciouslyella
Tempeh Lasagne
Lasagne is the ultimate comfort food; you can never have too much, right? This version uses tempeh — a nutritious plant protein made from fermented soya beans — to create a hearty meal, guaranteed to satisfy both plant-based eaters and carnivores alike (when we made it at DE HQ, we heard shouts of: “I can’t believe it’s not beef!”).
👥 8 Servings⏱️ Prep & Cook: 1h 45m🔥 Cook: 1h 45m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●whisk
- ●pan
- ●saucepan
- ●oven
- ●baking dish
📝 Preparation Steps
1
Begin by making the tempeh bolognese. Chop the tempeh as finely as you can — use your hands to crumble it, if needed. Alternatively, if you have a food processor, roughly chop, then place into the food processor and then quickly blitz. You are aiming for a crumbly, mince-like texture.
tempeh17.5 oz
2
Place the maple syrup, tamari, brown rice miso, smoked paprika and garlic powder into a bowl and whisk to combine.
maple syrup5 tablespoonstamari5 tablespoonssmoked paprika3 teaspoonsgarlic powder2 teaspoonsgarlic2 cloves
3
Place a large, heavy-bottomed pan over medium–high heat and add a drizzle of olive oil. Add the crumbled tempeh and cook until heated through. Then pour in the seasoning mixture and stir until all of the tempeh is coated. Remove onto a plate and wipe the pan.
olive oil0.5 tablespoontempeh17.5 oz
4
Add another drizzle of olive oil to the pan and add the finely chopped onion, carrot, celery, garlic and a sprinkle of salt and pepper. Cook for 7–⏱️ 8 minutes, stirring occasionally, until softened and reduced. Then return the cooked, seasoned tempeh to the pan, along with the chopped tomatoes and bay leaf. Stir well and bring to a simmer; then reduce the heat. Leave to slowly bubble for 35–⏱️ 40 minutes, stirring occasionally to prevent the sauce from sticking to the pan. This low and slow cooking method allows the tempeh to absorb all of the flavour from the sauce.
olive oil0.5 tablespoonmedium carrot1garlic powder2 teaspoonsgarlic2 clovestempeh17.5 ozbay leaf1
5
While the tempeh is simmering, pour the oat milk into a saucepan and add the onion, bay leaf, black peppercorns and nutmeg. Bring to a gentle simmer and then remove from the heat (to save on washing up, pour into a jug and give the pan a quick rinse).
tempeh17.5 ozbay leaf1
6
Place the cleaned pan back onto the heat and add the olive oil and flour. Cook for 3–⏱️ 4 minutes, whisking constantly, until thickened and bubbling. Then slowly strain in the infused milk in 3–4 additions, whisking well each time to ensure no lumps. When you have added all of the milk, turn off the heat and whisk through the nutritional yeast and salt. The mixture should be smooth and pourable (it’s not a very thick sauce).
olive oil0.5 tablespoon
7
Preheat oven to 200°C / 180°C fan / 390°F.
8
Next, assemble the lasagne. In a 23 x 30 x 6cm / 9 x 11 x 3″ baking dish, spread ⅓ of the tempeh bolognese, top with ¼ of the béchamel sauce, then a layer of lasagne sheets. Repeat the process again (layers of bolognese, béchamel sauce and lasagne sheets), finishing with a final layer of lasagne sheets and béchamel sauce. The lasagne can be made to this stage and kept in the fridge, up to 3 days in advance.
tempeh17.5 oz
9
Cover the lasagne with foil and place into the preheated oven. Cook for ⏱️ 60 minutes, taking out halfway through to remove the foil. Allow to rest for ⏱️ 5 minutes before serving.
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