I have been making this lasagna with tempeh for many years. It has morphed a few times, ending up in a vegan version if the Parmesan is left out. It reminds me of the Moussaka I used to eat in Vienna at the Turkish restaurants. There were so many layers of flavors -the creaminess of the béchamel sauce, the eggplant, the tomato sauce, the spiced meat.
I tried to recreate a dairy free béchamel sauce. First I started with soy but as the years went on, I came to feel that soy was not as healthy as originally thought, unless fermented. So I experimented with coconut milk and it was even better. I have made it with all different types of the noodles but the best were the fresh ones I got at the Farmers Market in Chicago from Pasta Puttanesca. Now I by fresh gluten free ones.
I recently introduced the tempeh to this recipe and I think it was the last piece in the puzzle!
I played with a raw, sun-dried tomato sauce and bought different brands and flavors. My favorites are tomato basil and sun-dried tomato. One year I found a brand called Patsy’s tomato sauce – pasty is best friend, Every year I ask my her what she wants for her birthday. She grins like a Cheshire cat, “lasagna”!!
This has truly been an evolving Labor of Love Lasagna! Continue reading Tempeh Lasagna