Lazy One-Pan Tempeh & Lentil Lasagna

Method

1. 1 Begin by heating a glug of olive oil in a pan or skillet over low-medium heat. Add the diced carrot, celery, onion, and garlic. Cook until the onion starts to become translucent, about 5–7 minutes.
2. 2 Stir in the diced sundried tomatoes and tomato paste, mixing well to coat the vegetables.
3. 3 Add the crumbled (or blitzed) tempeh to the pan. Stir to combine and let the flavors meld for about 1 minute.
4. 4 Pour in the tinned tomatoes, cooked brown lentils, vegetable stock, and soy sauce. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer.
5. 5 Tuck the broken lasagna sheet chunks into the bubbling sauce. Ensure the pasta pieces are mostly submerged. Cover and cook, stirring occasionally to prevent sticking, until the lasagna sheets are al dente (usually 10 minutes).
6. 6 Divide the lasagna into two bowls. My favourite way of serving is with a generous dollop of cashew queso and a swirl of plant-based basil pesto.