Vegan Tempeh Ragu & Ricotta Lasagna

Ingredients

• 9 gluten-free lasagna noodles
• 3 cups vegan mince
• (or tempeh)
• 6 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 stalk celery, chopped
• 1 carrot, diced
• 1 can (350g) crushed tomatoes
• 1 small can (200g) tomato paste
• 2 tbsp dry herbs (basil, oregano, rosemary, parsley)
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp fresh basil, chopped
• 1 1/2 cups (300g) vegan ricotta