Ingredients

The following ingredients have 9 Servings
  • 1 yellow onion, diced
  • 8 ounces cremini mushrooms, thinly sliced
  • 8 ounces (about 2 1/4 cups) frozen spinach (no need to thaw it)
  • 4 cloves garlic, finely chopped
  • 1/4 teaspoon fine sea salt
  • 2 cups (16 ounces) Kite Hill Whipped Ricotta plant-based cheese
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoon chopped fresh thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 1 (8.0-ounce) package tempeh
  • 12 sheets no-boil whole wheat lasagna noodles (about 7 ounces from a 9-ounce box)
  • 4 cups Engine 2 Plant-Strong Red Bell Pepper Marinara Pasta Sauce
  • 1 tablespoon nutritional yeast

Instruction

  • Preheat the oven to 350F.
  • Combine onion and mushrooms in a large, heavy skillet and set over medium heat.
  • Cook, stirring frequently, until vegetables are tender and browned, about 15 minutes; add water 1 tablespoon at a time if needed to prevent vegetables from sticking.
  • Stir in spinach, garlic and salt.
  • Cook until spinach is thawed and liquid has evaporated, about 5 minutes. Set aside.
  • In a medium bowl, combine ricotta, parsley, thyme, pepper and nutmeg.
  • Grate tempeh on the large holes of a box grater into a separate bowl; set 1/2 cup aside and stir the remainder into ricotta mixture.
  • Place 4 noodles on the bottom of a 9x13-inch baking dish.
  • Spread with 1 1/4 cups of the marinara.
  • Spoon half of the spinach mixture on top of marinara layer and dot with half of the ricotta mixture.
  • Repeat layering with 4 more noodles, 1 1/4 cups of the marinara and remaining spinach and ricotta mixtures.
  • Top with remaining 4 noodles and remaining 1 1/2 cups marinara.
  • Sprinkle with nutritional yeast and reserved 1/2 cup tempeh.
  • Cover the dish with aluminum foil and bake for 45 minutes.
  • Uncover and bake until browned, 15 to 20 minutes more. Let sit for 20 minutes before serving.