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spinach~tempeh lasagna

★★★★★ 1
Mrs_JFK avatar
a recipe by
Cheryl Kopcak
@Mrs_JFK
Derby, VT

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!

►
★★★★★ 1
serves Approx. 8
prep time 30 Min
cook time 4 Hr

Ingredients For spinach~tempeh lasagna

  • 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
    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
    (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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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