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Tempeh Lasagne

This Tempeh Lasagne is as satisfying as it is sublime. No matter whether you're a seasoned vegan or a new flexitarian, we're confident you're going to love this hearty, plant-based lasagne made with our Tempeh Mince.

Recipe by BBC Good Food (with slight modifications!)

1 h 5 min


  • 3 packs of our Tempeh Mince
  • 4 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 small aubergine, cut into roughly 1.5cm dice
  • 1 medium courgette, cut into roughly 1.5cm dice
  • 1 red pepper, seeds removed, cut into roughly 1.5cm dice
  • 250g/9oz small chestnut mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 2 x 400g tin chopped tomatoes
  • 2 tsp Italian seasoning or dried oregano
  • 1 tsp sugar, any kind
  • 1 vegan vegetable stock cube
  • 150g fresh young spinach leaves
  • 9–10 dried lasagne sheets (can be found egg-free)
  • Salt and ground black pepper
  • 3 tbsp sunflower oil
  • 100g plain flour
  • 800ml pint unsweetened almond milk
  • 3 tbsp nutritional yeast flakes
  • 1 bay leaf (optional)
  • ¼ tsp ground nutmeg
  • Salt and freshly ground black pepper"


  • Preheat the oven to 200C/180C Fan/Gas 6
  • Heat the olive oil in a large, non-stick saucepan and fry the onion for 3–4 minutes, or until softened and lightly browned, stirring
  • Add the aubergine, courgette, pepper and mushrooms and fry for 12 minutes, stirring regularly.
  • Add the garlic and cook for a few seconds more, then stir in the tempeh mince, tomatoes, Italian seasoning, sugar and crumbled stock cube.
  • Refill one of the tomato tins with water (400ml/14fl oz) and pour into the pan.
  • Stir well, bring to a simmer and cook for 15 minutes, stirring regularly.
  • Add the spinach leaves, a handful at a time and cook for 1–2 minutes more. While the vegetables are simmering, make the white sauce.
  • Heat the oil in a medium saucepan. When it is hot add the flour and cook, stirring all the time, for 1 minute.
  • Stir in the milk, yeast, bay leaf and nutmeg and season well with salt and pepper.
  • Bring to a simmer, whisking constantly with a metal whisk over a moderate heat for 4–5 minutes, or until smooth and thickened. (Use a silicone covered whisk if using a non-stick saucepan.) Adjust the seasoning to taste – you’ll need more black pepper than you might imagine.
  • Spread a third of the vegetable mixture over the base of a 2½ –3 litre/4½– 5 pints ovenproof lasagne dish and cover with a single layer of lasagne sheets. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.
  • Pour over just under half of the white sauce, after removing the bay leaf, and very gently top with the remaining vegetable mixture.
  • Finish with a final layer of lasagne and the rest of the white sauce. Bake for 35–40 minutes, or the pasta has softened and the topping is nicely browned and bubbling.
  • Stand for 5 minutes before cutting to allow the filling to settle.
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