Recipe by: Ursula @ursulavita

Serving: This recipe makes 6 servings, perfect for a family dinner or meal prep

This Vegan Tempeh Ragu & Ricotta Lasagna is a comforting, hearty dish that’s both delicious and nutritious. Made with vegan tempeh ragu, layers of gluten-free lasagna noodles, and creamy vegan ricotta, this plant-based version of the traditional lasagna is just as satisfying, but much lighter. The tempeh gives the ragu a rich, meaty texture, while the vegan ricotta adds creaminess and flavor.

Packed with fresh vegetables like carrots, celery, and onions, this lasagna is a great way to enjoy a plant-based, gluten-free meal without compromising on flavor or texture. Whether you’re looking for a weeknight dinner or a special occasion meal, this lasagna is sure to impress.

Fun Fact About Lasagna: Lasagna, a traditional Italian dish, dates back to Ancient Rome, where it was known as "Laganon." It was made with layers of pasta and sauce, much like the modern version we enjoy today. This version, however, is completely vegan, showing how versatile Italian cuisine can be!

Ingredients:

• 9 gluten-free lasagna noodles
• 3 cups vegan mince (or tempeh)
• 6 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 stalk celery, chopped
• 1 carrot, diced
• 1 can (350g) crushed tomatoes
• 1 small can (200g) tomato paste
• 2 tbsp dry herbs (basil, oregano, rosemary, parsley)
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp fresh basil, chopped

For the béchamel sauce:

• 1.5 cups (300g) vegan ricotta

Instructions:

1. Prepare the Ragu:
   Heat olive oil in a pan over medium heat. Add onion, garlic, carrot, and celery, sautéing until softened. Add vegan mince or tempeh and cook until browned. Stir in the crushed tomatoes, tomato paste, dry herbs, cinnamon, salt, and black pepper. Simmer the sauce for about 20 minutes, adding fresh basil in the last 5 minutes.
2. Prepare the Béchamel Sauce:
   In a separate bowl, combine the vegan ricotta with a splash of water or plant-based milk to create a smooth, creamy consistency.
3. Assemble the Lasagna:
   Preheat your oven to 180°C (350°F). Spread a thin layer of the tempeh ragu on the bottom of a baking dish. Layer the gluten-free lasagna noodles, followed by the béchamel sauce and more ragu. Repeat until all ingredients are used up, finishing with a layer of ragu on top.
4. Bake the Lasagna:
   Cover the baking dish with foil and bake in the oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes to allow the top to brown.

This Vegan Tempeh Ragu & Ricotta Lasagna is a hearty, comforting dish that’s perfect for any occasion. With rich, savory flavors and a creamy texture, this lasagna is a wonderful plant-based alternative to the classic. Serve it for your next family dinner or meal prep for the week, and enjoy every bite. Don’t forget to share your creations with us on Instagram using #VegalianoEats!

Swipe This for That Tip: For extra richness, top the lasagna with vegan mozzarella before baking, or add some spinach to the ragu for added nutrition. You can also use regular lasagna noodles if you're not gluten-free.

Buon Appetito!