spinach~tempeh lasagna

Name: Spinach~Tempeh Lasagna
Prep time: 30 min
Cook time: 4 h
Ingredients: 1 - medium onion, quartered; 1 cup(s) fresh basil leaves; 1 tablespoon(s) dried oregano; 2 clove(s) garlic-peeled; 1 clove(s) 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 tablespoon(s) olive oil (plus more for oiling slow cooker crock); 1 teaspoon(s) salt; 1/2 teaspoon(s) ground black pepper; 2 package(s) (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 cup(s) swiss cheese, grated & divided **

(1 RATING)

44 Pinches 2 Photos

Cheryl Kopcak

Derby, VT

Updated on Jul 26, 2012

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!

Rate

Prep it hours ahead of time...your crock pot does the rest!

prep time 30 Min

cook time 4 Hr

method ---

yield Approx. 8

Ingredients

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

How To Make spinach~tempeh lasagna

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.

Step 2

Combine spinach and minced garlic in bowl, and season with salt and pepper.
Step 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.
Step 4

Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
Step 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!
Step 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.
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