Tofu and Tempeh 4.4

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Scruffy One-pan Lasagna

We recommend using a food processor to do the chopping in this full-of-veg one-pan pasta. It not only makes prep faster, it brings a satisfying textur...We recommend using a food processor to do the chopping in this full-of-veg one-pan pasta. It not only makes prep faster, it brings a satisfying texture. We have used crumbled tempeh to add protein to this dish, but if you like you could use minced beef or well-drained and crumbled tofu instead. Read more We recommend using a food processor to do the chopping in this full-of-veg one-pan pasta. It not only makes prep faster, it brings a satisfying texture. We have used crumbled tempeh to add protein to this dish, but if you like you could use minced beef or well-drained and crumbled tofu instead. We recommend using a food processor to do the chopping in this full-of-veg one-pan pasta. It not only makes prep faster, it brings a satisfying texture. We have used crumbled tempeh to add protein to this dish, but if you like you could use minced beef or well-drained and crumbled tofu instead.

Why is this healthy?

Contains

Dairy, Nuts, Soy, Gluten

Ingredients

Serves 6

Metric Imperial

olive oil

white onion

Swaps: red onion, shallot

pulsed in a food processor

celery

pulsed in a food processor

carrot

pulsed in a food processor

cauliflower

garlic cloves

minced

sundried tomato paste

Swaps: tomato puree

miso paste

Swaps: red miso paste

we used brown rice miso

smoked paprika

oregano (dried)

plain tempeh

Swaps: beef mince, firm tofu

crumbled or pulsed in a food processor

green lentils (cooked)

Swaps: brown lentils (cooked), puy lentils (cooked)

we used a drained tin

passata

Swaps: chopped tomatoes (can)

water

baby spinach

Swaps: kale, swiss chard

tahini

Swaps: almond butter, peanut butter

wholegrain lasagne sheet

broken into shards

parmesan cheese

grated

Optional serving suggestions

red chilli flakes

basil

Swaps: parsley

Share ingredients

Ingredients

Serves 6

Metric Imperial

olive oil

white onion

Swaps: red onion, shallot

pulsed in a food processor

celery

pulsed in a food processor

carrot

pulsed in a food processor

cauliflower

garlic cloves

minced

sundried tomato paste

Swaps: tomato puree

miso paste

Swaps: red miso paste

we used brown rice miso

smoked paprika

oregano (dried)

plain tempeh

Swaps: beef mince, firm tofu

crumbled or pulsed in a food processor

green lentils (cooked)

Swaps: brown lentils (cooked), puy lentils (cooked)

we used a drained tin

passata

Swaps: chopped tomatoes (can)

water

baby spinach

Swaps: kale, swiss chard

tahini

Swaps: almond butter, peanut butter

wholegrain lasagne sheet

broken into shards

parmesan cheese

grated

Optional serving suggestions

red chilli flakes

basil

Swaps: parsley

Share ingredients

Method

Gather and prepare your ingredients. If you have a grill, preheat it to medium-high.

Heat the olive oil in a large, ovenproof pan. Add the onion, carrot, and celery with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened.

Add the cauliflower and cook for 2-3 minutes, until softened.

Add the garlic, sundried tomato paste, miso, paprika, and oregano. Cook for 1-2 minutes, until darkened and fragrant.

Add the tempeh, lentils, tomato passata, and water. Cook for 4-5 minutes, until reduced.

Add the spinach and cook for 2-3 minutes, until wilted. Then stir through the tahini. Adjust seasoning to taste. You may need to add the spinach in several batches, allowing the leaves to wilt down before adding more.

Stir through the broken lasagne sheets. Lower the heat slightly, cover, and cook for 10-12 minutes, until the pasta is tender. Uncover every few minutes to stir. Stirring in the broken lasagne sheets may feel a little awkward - do your best to submerge them in the sauce. It will become easier as they soften.

Sprinkle with cheese. Place under the grill and cook for 1-2 minutes, until the cheese melts. This step is optional. If you don’t have a grill you can simply grate cheese on the lasagna once it's been served.

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