Lasagne is the ultimate comfort food; you can never have too much, right? This version uses tempeh — a nutritious plant protein made from fermented soya beans — to create a hearty meal, guaranteed to satisfy both plant-based eaters and carnivores alike (when we made it at DE HQ, we heard shouts of: “I can’t believe it’s not beef!”).
This recipe is worth the time it takes to make. As it produces a large quantity, it can easily be halved — or make two and freeze one for later. To cook from frozen, simply defrost to room temperature, then bake as per the instructions.
