Vegetarian lasagne with tempeh

Portions: 8

Preparation time: 10 minutes

Cooking Time: 60 minutes

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 pinches of Provencal herbs mix
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 454 gr (1 lb) plain tempeh, chopped
• 60 ml (4 tbsp) tomato paste
• 190 ml (3/4 cup) red wine
• 1 bouillon cube
• 1 bay leaf
• 15 ml (1 tbsp) sugar
• 5 ml (1 tsp) chili flakes
• 750 ml (3 cups) homemade or store-bought tomato sauce
• 500 ml (2 cups) homemade béchamel sauce, hot
• 6 sheets of fresh lasagna noodles
• 250 ml (1 cup) cheese for gratin (mozzarella, cheddar)
• salt and pepper to taste

Preparation

1. In a hot pan, brown the onion, garlic and herbes de Provence in the fat of your choice for 5 minutes.
2. Still in the same pan, brown the tempeh until browned.
3. Add the tomato paste, red wine, stock cube, bay leaf, sugar, chili pepper, tomato sauce and simmer over low heat for about 25 minutes. Add salt and pepper. Check the seasoning.
4. Preheat the oven, rack in the center to 190°C (375°F).
5. Add the béchamel sauce to this sauce and mix. Check the seasoning.
6. In a lasagna dish, cover the bottom with a layer of prepared sauce. Then place a layer of dough.
7. Add a layer of sauce, then a layer of dough. If the height of the dish and the quantities allow it, continue to alternate layers of sauce and layers of dough, finishing with a layer of sauce.
8. Spread the cheese on top and bake for 25 minutes.