Recipe: Vegan Tempeh and Veggie Lasagna

Name: Recipe: Vegan Tempeh and Veggie Lasagna
Ingredients: 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 tablespoons chopped fresh thyme; 1/2 teaspoon ground black pepper; 1/4 teaspoon grated nutmeg; 1 package (8-ounce) 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

www.wholefoodsmarket.com

This delicious pasta dish packs all the flavors of traditional lasagna without using any meat or dairy. You can assemble it up to a day ahead and keep it refrigerated. Let the lasagna come to room...

View full recipe on www.wholefoodsmarket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.

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Ingredients

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 tablespoons chopped fresh thyme
1/2 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1 package (8-ounce) 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