Spinach~Tempeh Lasagna

2
Cheryl Kopcak

By
@Mrs_JFK

This is so yummy, satisfying, and GOOD for you! Can be made either vegetarian, or completely vegan, with minor alterations. Served with crusty bread, drizzled with olive oil and a field greens salad...its pretty much VEG HEAVEN!

Rating:

★★★★★ 1 vote

Serves:
Approx. 8
Prep:
30 Min
Cook:
4 Hr

Ingredients

  • 1
    medium onion, quartered
  • 1 c
    fresh basil leaves
  • 1 Tbsp
    dried oregano
  • 2 clove
    garlic-peeled
  • 1 clove
    garlic-minced
  • 1
    8 oz. pkg, tempeh-cut into chunks
  • 1 can(s)
    28 oz. fire roasted tomatoes (can sub same size can diced tomatoes)
  • 2 Tbsp
    olive oil (plus more for oiling slow cooker crock)
  • 1 tsp
    salt
  • 1/2 tsp
    ground black pepper
  • 2 pkg
    (10 oz.) frozen spinach, thawed and drained
  • 8
    oven ready lasagna noodles
  • 1 jar(s)
    (16 oz) fire roasted red peppers, drained & rinsed
  • 1
    container (16 oz) low-fat ricotta cheese **
  • 1 c
    swiss cheese, grated & divided **

How to Make Spinach~Tempeh Lasagna

Step-by-Step

  1. Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
  2. Combine spinach and minced garlic in bowl, and season with salt and pepper.
  3. Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
  4. Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
  5. Many folks do not realize that their crock from a slowcooker is ovenproof and can go directly into a pre-heated oven! Avoid sudden temperature changes, however. Be sure to pre-heat the oven or broiler when placing a very warm or hot “crock” in there.

    This recipe can be popped under the broiler for a few minutes to give the top that nice golden brown, slightly crusty finish!
  6. ** To make this recipe completely vegan, omit the cheeses and for the ricotta, substitute firm tofu, mashed. For the dairy Swiss, substitute a vegan Swiss cheese which is soy or nut based.

Printable Recipe Card

About Spinach~Tempeh Lasagna

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Dish, #main, #Vegan




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