Lasagna bolognese

Finely chop your vegetables in a food processor. Pour the oil into a large, deep pan and heat over medium-high. Add the vegetables. Sauté for 2 minutes, pour in the water, cover and cook for 2 more minutes. Remove the lid. Allow to evaporate, then pour in the red wine. Allow to evaporate again.
Reduce heat to low. Add the remaining ingredients and simmer for a few minutes, then add the Italian ground Tempeh. Cook the lasagne sheets according to the manufacturer’s instructions. Drain.

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