Vegetarian Lasagna with Spinach and Basil Sprouts
Pasta and Pizza • World
Description
Vegetarian lasagna with spinach and basil sprouts
Ingredients
- Onion 1 head
- Basil sprouts 1 cup
- Dried Oregano 1 tablespoon
- Minced garlic 2 cloves
- Tempeh 10 oz
- Tomatoes 30 oz
- Olive Oil 2 tablespoons
- Salt 1 teaspoon
- Ground Black Pepper ½ teaspoon
- Spinach 10 oz
- Ready dry lasagna sheets 8 pieces
- Canned Roasted Peppers 15 oz
- Ricotta cheese 15 oz
- Swiss Cheese 5 oz
Step-by-Step Guide
Step 1
Place the onion, basil, oregano, and 2 whole cloves of garlic in a blender. Blend until the onion and garlic are chopped.
Step 2
Add the tempeh and blend again. Then add the roasted tomatoes, oil, salt, pepper, and blend until a chunky sauce forms.
Step 3
In a bowl, mix the spinach and minced garlic, seasoning with salt and pepper.
Step 4
Grease the bowl of a 4-liter slow cooker with olive oil. Spread 1 cup of tomato sauce on the bottom of the bowl, and cover with a lasagna sheet, breaking it as needed to fit the shape of the bowl.
Step 5
Layer ¾ cup of the spinach mixture on top, followed by a layer of roasted peppers, and cover everything with a layer of ricotta.
Step 6
Sprinkle with grated cheese. Repeat by alternating layers of lasagna sheets, spinach, peppers, ricotta, grated cheese, and tomato sauce. Top with 1 lasagna sheet and the remaining filling. Sprinkle with grated cheese.
Step 7
Cook for 4 hours or 6 hours on low heat. Remove the lid and let cool for 10 minutes before serving.
Step 8
Bake for 15 minutes, then reduce the heat to 180°C (350°F) and bake for another 45 minutes or more until the top is light brown.
Step 9
Let cool for 10 minutes before serving.
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