Tempeh Sausage Vegetable Lasagna Recipe
Delicious, gluten free vegetable lasagna with a rich cheesy topping. This recipe features the seasons most abundant vegetable....zucchini. The zucchini is thinly sliced into delicious noodles in this simple, yet tasty dish. I was a little hesitant when serving this to my kids because they are die hard pasta fans.
My husbands favorite meal is lasagna so this was definitely a brave feat to serve my family a lasagna, sans pasta. I was pleasantly surprised that they all really enjoyed the lasagna without the noodles. You can certainly use whole wheat or gluten free lasagna noodles in this recipe if you are less adventurous :-D
This is an easy way to get rid of the HUGE bounty of zucchini that most gardners have in the fall. Enjoy!
Layer the lasagna in an 8X8 baking dish. Start with a small amount of marinara on the bottom, then 1/2 the zucchini noodles, top with 1/2 ricotta, tempeh and spinach. Then pour on more marinara and layer again, top with cheese sauce. Bake 375 for 30-40 minutes. It is done when the cheese on top is hardened and lightly brown around the edges.
**The cream sauce will thicken up during cooking.