Lasagna with Eggplant and Tempeh
A vegetarian twist on the classic Italian dish, featuring tender eggplant and savory tempeh.
Ingredients
- ●2 medium eggplantsliced
- ●8 oz tempehcrumbled
- ●8 noodles lasagnawide
- ●2 cups marinara saucehomemade or store-bought
- ●1 cup ricotta cheeselow-fat
- ●1/2 cup parmesan cheeseshredded
- ●1/4 cup basilchopped
- ●2 tbsp olive oilextra-virgin
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to the package instructions. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the sliced eggplant and cook until tender, about 5 minutes.
- 4
In a separate skillet, cook the crumbled tempeh over medium-high heat until golden brown, about 5 minutes.
- 5
In a large bowl, combine the marinara sauce, ricotta cheese, and chopped basil. Mix well to combine.
- 6
Spread a layer of the sauce mixture in the bottom of a 9x13 inch baking dish. Arrange 4 lasagna noodles on top.
- 7
Spread half of the remaining sauce mixture over the noodles. Top with half of the cooked eggplant and half of the cooked tempeh.
- 8
Sprinkle with half of the shredded parmesan cheese.
- 9
Repeat the layers, starting with the noodles, then the remaining sauce mixture, the remaining eggplant, the remaining tempeh, and finally the remaining parmesan cheese.
- 10
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 11
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 12
Let the lasagna rest for 10-15 minutes before slicing and serving.