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Tempeh Lasagna

fast.cook's picture
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!
  Italiano tempeh 12 Ounce (360 Gram)
  Italian style tomato sauce 4 Cup (64 tbs) (960 Milliliter)
  Tofu 1 1⁄2 Pound (683 Grams)
  Olive oil 60 Milliliter (1/4 Cup)
  Lemon juice 1⁄4 Cup (4 tbs) (1/4 Cup)
  Salt 1 Teaspoon
  Oregano 1 Teaspoon
  Basil 30 Milliliter (2 Tablespoon)
  Lasagna noodles 9 Large (Cooked)
  Low fat mozzarella 240 Milliliter, grated (1 Cup)

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.

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Tempeh Lasagna Recipe