Tempeh Lasagna Recipe
I made this Tempeh Lasagna just as it was listed and it was more than a treat! I loved this Tempeh Lasagna recipe for the main reason that the idea of tempeh in lasagna noodles interested me a lot. The interest turned to an addiction!
Ingredients
12-oz pkg (360 g) Italiano Temp eh
4 cups (960 ml) Italian-style tomato sauce
1 1/2 lbs (683 g) Soft Tofu
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
1 tsp (5 ml) salt
1 tsp (5 ml) oregano
2 tbs (30 ml) fresh basil
9 large lasagne noodles, cooked
1 cup (240 ml) low-fat mozzarella, grated
Directions
Grate tempeh, combine with tomato sauce and set aside.
Combine and blend soft torn, olive oil, lemon juice, salt, oregano and basil.
Place a layer of cooked noodles into a lightly oiled 9 x13-inch pan.
Cover bottom with 1/3 of the tempeh sauce.
Place another layer of noodles, spread with 1/2 of the tofu mixture and 1/2 of the remaining tempeh mixture.
Add another layer of noodles, the remaining tofu and the rest of the tempeh sauce.
Top with mozzarella.
Bake in preheated 350°F (180°C) oven for 20 minutes covered, uncover pan and bake another 20 minutes.
Combine and blend soft torn, olive oil, lemon juice, salt, oregano and basil.
Place a layer of cooked noodles into a lightly oiled 9 x13-inch pan.
Cover bottom with 1/3 of the tempeh sauce.
Place another layer of noodles, spread with 1/2 of the tofu mixture and 1/2 of the remaining tempeh mixture.
Add another layer of noodles, the remaining tofu and the rest of the tempeh sauce.
Top with mozzarella.
Bake in preheated 350°F (180°C) oven for 20 minutes covered, uncover pan and bake another 20 minutes.
