Lasagna Primavera
When you see "primavera" in a recipe title, you know it means lots of colorful spring vegetables, and this lasagna won't disappoint. Layers of chewy noodles and a tempeh-vegetable filling are blanketed with a creamy vegan white sauce topped with garlicky fresh bread crumbs. For variety, broccoli or asparagus may be substituted for the zucchini.
12 ounces lasagna noodles
3 tablespoons olive oil
3 shallots, chopped
1 medium-size carrot, chopped
1 large zucchini, chopped.
4 oz. white mushrooms, chopped
1/2 cup frozen green peas, thawed
salt and freshly ground black pepper
Two 8-ounce packages tempeh, sliced 1/4 inch thick, grilled and then crumbled,
1/4 cup minced fresh parsley leaves
2 cups Hummus with 2 tbsp of nutritional yeast
1 garlic clove, minced
1 cup fresh bread crumbs
1, Preheat the oven to 350 degrees F. Cook the lasagna noodles in a large pot of salted boiling water, stirring occasionally, until al dente, about 10 minutes. Drain the noodles and spread out on a work surface to prevent them from sticking together.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and carrot, cover, and cook until softened, about 5 minutes. Add the zucchini and mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the peas and salt and pepper to taste. Set aside to cool.
3. In a large bowl, combine the tempeh, parsley, sauteed vegetables, and salt and pepper to taste. Mix well.
4. Spread a thin layer of the sauce over the bottom of a 9 x 13-inch baking dish. Add a layer of noodles and top with half of the tempeh-vegetable mixture, spreading evenly. Repeat the layering with the noodles, tempeh-vegetable mixture, and sauce, ending with a layer of sauce.
S Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Remove from the heat, add the bread crumbs, and season with salt and pepper to taste. Toss to coat. Sprinkle on top of the lasagna.
€, Bake until hot and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.