Saturday, October 25th, 2014

Tempeh Sausage & Artichoke Lasagna

Published on April 6, 2013 by   ·   2 Comments Pin It
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We love lasagna. We make it all the time and have more versions of it than there are things for Edward and Bella to talk about. It’s a true love that changes with the seasonal vegetables and how many people we’re feeding. This easy recipe is one of our favorites and makes 6 good sized pieces and is super simple for how much flavor it has. I have to admit I’ve used this same tempeh sausage mix for sandwiches and tossed with pasta a few times and it never fails to confirm what we’ve always known – pigs make better friends than sausage. That’s love.

Tempeh Sausage & Artichoke Lasagna

Sausage

  • 1 8oz package 3 Grain Tempeh
  • 1 tablespoon + 1 teaspoon Braggs Liquid Amino Acids
  • 1 ½ teaspoons fennel seeds
  • ¼ teaspoon freshly ground black peppercorns
  • 1 teaspoon red pepper flakes
  • 1 ½ teaspoon Italian seasoning
  • ¼ teaspoon celery seed
  • ½ teaspoon smoked paprika
  • dashes liquid smoke
  • 1 clove garlic-minced

Lasagna

Heat oven to 400.

Start by reading your instructions on your lasagna noodles. Some need to be boiled before using in your dish while others cook in the dish. Figure out which you have and boil your noodles if you need to.
In a mixing bowl, crumble your Tempeh and then mix in the remaining Sausage Ingredients with a wooden spoon. Set aside to marinate while you make your sauce. You’ll want to mix it a few times while it marinates to make sure the Tempeh on the bottom doesn’t get more flavor.

In a saucepan, mix your Pasta Sauce, Olives, Red Wine, 1 tablespoon Braggs, 2 teaspoons Italian Seasoning, Celery Seed and 1 clove Garlic and heat over a medium heat.

Once your noodles are ready and your pasta sauce has begun to bubble, it’s time to build your lasagna.
Ladle a thin layer of pasta sauce into the bottom of a small (ours is 5X7) lasagna pan, then place an even layer of Lasagna Noodles. Spread your Tempeh out in an even layer over the noodles. Pour a thin layer of Pasta Sauce over your Tempeh. Place another layer of Lasagna Noodles over the top. Place your Artichoke Hearts out evenly over the top and then cover with the Fresh Basil Leaves and half your Vegan Mozzarella  Pour another light layer of Pasta Sauce over the top. Place your final layer of Lasagna Noodles over that. Pour the remaining Pasta Sauce over the top and top with the remaining Vegan Mozzarella and sprinkle of Vegan Parmesan.

Bake in the oven to bake for 30-40 minutes or until your Vegan Mozzarella is melted and begins to crisp.
Serve hot to your true love with a healthy side of conversation and shared interests.

Dan and Annie Shannon live in Brooklyn, NY and are the duo behind MeetTheShannons.com. They’ve both worked in animal advocacy on corporate campaigns ranging from promoting fur-free fashion and veganism. For the last few years they’ve have been cooking their way through the Betty Crocker Cookbook making all the recipes vegan and writing their first book Betty Goes Vegan: 500 Recipes for The Modern Family.

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Readers Comments (2)

  1. Kendra says:

    Omg this looks DELISH!!!

  2. Allison says:

    Looks SO.GOOD. I use Field Roast Italian sausage. MMMMMMMM!




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