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Main course

Bolognese lasagna

Name: Bolognese lasagna
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 tbsp olive oil; 1/4 cup water; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 large carrot, finely chopped; 2 celery stalks, finely chopped; 1 pepper, finely chopped; 1/4 cup red wine; Half a 340 g package of Original ground tempeh *; 1 can (796 ml) crushed tomatoes; 3 tbsp spaghetti sauce seasoning; 1 tbsp brown sugar; 1/4 cup nutritional yeast; 1/4 cup pasta cooking water; 1/4 cup soy cream; Salt and black pepper, to taste; 9 lasagna noodles; Shredded vegan cheese, as needed; Basil leaves (to serve)

A bolognese simmered with ground tempeh, red wine and finely chopped vegetables, layered into a generous lasagna. A Sunday-night classic, gone plant-based.

A recipe by Ma cuisine de tous les jours

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at a glance

Recipe

Preparation10 min

Cook time35 min

Total45 min

Servings12

DifficultyMedium

21 g

protein /100g
rich in B12 · 5 g of fibre

Ingredients

Click an ingredient to check it off as you cook.

Preparation

Finely chop your vegetables in the food processor.

Pour the oil into a large deep skillet and heat over medium-high.

Add the vegetables. Cook for 2 minutes, pour in the water, cover and cook 2 minutes more.

Remove the lid. Let the liquid evaporate, then pour in the red wine. Let it evaporate again.

Reduce the heat to low. Add the rest of the ingredients and let simmer a few minutes, then add the Original ground tempeh.

Cook the lasagna noodles according to the package directions. Drain.

Cover the bottom of a 9 x 13 in. lasagna pan with bolognese sauce. Add 3 lasagna noodles, cover with sauce and repeat.

Finish by scattering shredded cheese over the top.

Preheat the oven to 400°F (200°C) and bake for 20 minutes. Finish the cooking under the broiler.

Let stand 15 to 20 minutes before serving.

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Main course

Bolognese lasagna

A recipe by Ma cuisine de tous les jours

A bolognese simmered with ground tempeh, red wine and finely chopped vegetables, layered into a generous lasagna. A Sunday-night classic, gone plant-based.

Preparation10 min

Cook time35 min

Total45 min

Servings12

DifficultyMedium

Ingredients

2 tbsp olive oil
1/4 cup water
1 onion, finely chopped
3 garlic cloves, finely chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped
1 pepper, finely chopped
1/4 cup red wine
Half a 340 g package of Original ground tempeh *
1 can (796 ml) crushed tomatoes
3 tbsp spaghetti sauce seasoning
1 tbsp brown sugar
1/4 cup nutritional yeast
1/4 cup pasta cooking water
1/4 cup soy cream
Salt and black pepper, to taste
9 lasagna noodles
Shredded vegan cheese, as needed
Basil leaves (to serve)

Preparation

Finely chop your vegetables in the food processor.
Pour the oil into a large deep skillet and heat over medium-high.
Add the vegetables. Cook for 2 minutes, pour in the water, cover and cook 2 minutes more.
Remove the lid. Let the liquid evaporate, then pour in the red wine. Let it evaporate again.
Reduce the heat to low. Add the rest of the ingredients and let simmer a few minutes, then add the Original ground tempeh.
Cook the lasagna noodles according to the package directions. Drain.
Cover the bottom of a 9 x 13 in. lasagna pan with bolognese sauce. Add 3 lasagna noodles, cover with sauce and repeat.
Finish by scattering shredded cheese over the top.
Preheat the oven to 400°F (200°C) and bake for 20 minutes. Finish the cooking under the broiler.
Let stand 15 to 20 minutes before serving.

The Tempehine tip

Toast the flour before stirring it into the broth — that's what gives the sauce its lovely depth of flavour.

Tempehine — organic tempeh from Quebec https://tempehine.ca/en/recettes/bolognese-lasagna/

Bolognese lasagna

Ingredients

Preparation

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