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Tempeh Ragu Lasagna
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Makes 4 servings 1x
Time 1 1/2 hours
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Ingredients
- 8 tablespoons olive oil
- 8 ounces tempeh
- Salt and pepper
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 2 tablespoons chopped garlic
- 1 teaspoon red chile flakes, or to taste
- 2 tablespoons chopped fresh oregano, or 2 teaspoons dried
- One 28-ounce can diced tomatoes, with their liquid
- One 28-ounce can pureed tomatoes
- 10 ounces baby spinach
- 1 pound whole wheat lasagna noodles
- 2 ripe tomatoes, sliced
Instructions
- Heat the oven to 400°F. Put 3 tablespoons oil in a large pot over medium-high heat. When it’s hot, crumble the tempeh into the pan and sprinkle with salt and pepper. Cook, stirring frequently and scraping up any browned bits, until the tempeh is browned and crisp, 5 to 10 minutes.
- Lower the heat to medium and add the onion, celery, and carrot to the pot and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables are soft and starting to turn golden, 5 to 8 minutes. Add the garlic, red chile flakes, and oregano and stir until fragrant, less than a minute. Add the diced and pureed tomatoes and bring to a boil. Adjust the heat so the mixture bubbles gently and cook, stirring occasionally until thickened and the flavors come together, 30 to 40 minutes. Stir in the spinach a handful at a time until all has been incorporated. Remove from the heat, taste, and adjust the seasoning. (You can make the ragu up to 3 days ahead.)
- Bring a large pot of water to a boil and salt it. Add the pasta to the boiling water, and cook, stirring occasionally, for 4 minutes, then start tasting. When the pasta is halfway done, drain into a colander and toss with 1 tablespoon oil; you can drape the noodles over the sides to keep them separate.
- Grease the bottom of a 9 by 13–inch baking dish with 1 tablespoon olive oil, then spread with about one-fourth of the ragu. Put in a layer of noodles, touching but not overlapping, and trim any overhanging edges. Spread the noodles with one-fourth of the ragu (there should be enough salt, but if you think it’s underseasoned, add a little salt to each layer). Make three more layers, ending with lasagna noodles. Top with the sliced tomatoes, drizzle with the remaining 3 tablespoons olive oil, and sprinkle with salt and pepper.
- Put the pan on a rimmed baking sheet and bake until the pasta is tender, browned on the edges, and a knife inserted into the center comes out hot, 20 to 30 minutes. Let the lasagna set for at least 5 minutes before cutting and serving.
— Recipe from Dinner for Everyone