Tempeh lasagne with courgette 'pasta'

Courgette, courgette, courgette, have you got courgettes coming out of your ears like us? If so why not try this organic tempeh and courgette lasagne?

Serves 6-8


  • 200g tempeh, we used garlic and herb (freezer section)
  • 2 Large carrots, diced
  • 1 large white onion, diced
  • 1 kallo yeast free stock cube
  • Tomato sauce or tinned tomatoes
  • Handful of mushrooms
  • 1 large courgette cut into thin lengthways slices
  • white lasagne sauce
  • Cheese optional

1) In a large frying pan add the onions, carrots and stock with a little water and cook for 2-3 mins stirring constantly

2) Add in your mushrooms

3) Use a blender or by hand crumble your tempeh to resemble 'mince' and add to the pan

4) Add in your tomatoes and cook for a further few minutes

5) Spoon a little of the mix into a lasagne dish and then put a layer of the courgettes and keep stacking and repeating

6) Top with your white sauce and some freshly cracked black pepper and cook at 220 for 45 minutes and serve! 

Impulse Tempeh