Ingredients
1 medium onion, chopped
1 clove garlic, crushed
250g tempeh, crumbled
500g tomato passata
2 tablespoons olive oil
Black pepper to taste
1 teaspoon paprika powder
1 large stick celery, chopped
2 carrots, chopped
6 basil leaves, chopped
250g frozen spinach
200g lasagne noodles
200g grated vegan cheese
200g vegan cream cheese
Method
Preheat the oven to 220°C. Sauté the onions and garlic in olive oil until the onions become tender. Incorporate the tempeh, paprika powder, and pepper, frying for approximately 3 minutes. Introduce the celery and carrots, cooking for an additional 2 minutes. Pour in the tomato passata and simmer over low heat until the carrots reach a soft consistency. Add the basil leaves.
In a separate pan, cook the spinach for a few minutes.
Spread a third of the tomato sauce over the bottom of the oven dish. Place a layer of lasagna noodles on top. Add the spinach, half of the shredded cheese, and half of the cream cheese, then cover with another layer of lasagna noodles. Spread another third of the tomato sauce and cover with another layer of lasagna noodles. Finish by spreading the remaining cream cheese and tomato sauce, and top with the remaining shredded cheese.
Bake in the preheated oven at 220°C for 30 minutes.