Tempeh Bacon and Swiss Chard Lasagna
A vibrant vegan lasagna layered with crispy smoked tempeh bacon, wilted Swiss chard, and silky cashew ricotta, bound together with a garlicky tomato sauce and baked until bubbling and golden. Hearty enough for meat-eaters, entirely plant-based.
- Prep
- 30 min
- Cook
- 50 min
- Wait
- 15 min
- Total
- 1 hr 35 min
- Makes
- One 9×13-inch (23×33 cm) lasagna (6 servings)
Steps
Before you start
- Soak 1 cup raw cashews in hot water for 15 minutes, then drain well
- Preheat oven to 375°F (190°C)
- Have a 9×13-inch (23×33 cm) baking dish ready
Crisp tempeh bacon
- Heat 1 tablespoon of olive oil in a large 12-inch (30 cm) skillet over medium-high heat.
- Once shimmering, add the tempeh strips in a single layer.
- Cook for 4–5 minutes per side until deeply browned and crispy at the edges.
- Transfer to a plate lined with paper towels.
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Ready when: Tempeh is deeply browned and crispy at edges
Tip: Don't move the tempeh while cooking—let it brown undisturbed for the crispiest texture.
Sauté chard and garlic
- In the same skillet, add 1 tablespoon olive oil and the chopped chard stems.
- Cook for 3 minutes over medium heat, stirring occasionally, until softened.
- Add minced garlic and cook 1 minute more until fragrant.
- Pour in the roughly chopped chard leaves and stir until wilted, about 2–3 minutes.
- Season with a pinch of salt and pepper.
- Transfer to a colander and let cool slightly, then squeeze out excess liquid with clean hands or the back of a spoon.
- You should have roughly 2 cups of compacted chard.
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Ready when: Chard is completely wilted and excess moisture is removed
Tip: Squeezing out moisture prevents a watery lasagna—this step matters.
Make cashew ricotta
- In a high-speed blender or food processor, combine the soaked drained cashews, vegetable broth, lemon juice, nutritional yeast, 1 teaspoon of sea salt, and a few grinds of black pepper.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- The mixture should have the consistency of thick ricotta—thick enough to hold a spoon but spreadable.
- Taste and adjust salt and lemon juice as needed.
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Ready when: Mixture is completely smooth and creamy, no grittiness
Tip: Don't skip the soak—it makes the cashews blend into a silky texture. If your blender struggles, add 1 more tablespoon of broth.
Build tomato sauce
- In a medium saucepan, combine the crushed tomatoes, tomato paste, 1 tablespoon olive oil, 1 teaspoon dried oregano, and red pepper flakes (if using).
- Bring to a gentle simmer over medium heat and cook uncovered for 8–10 minutes, stirring occasionally, until slightly thickened and the raw tomato flavor mellows.
- Season with salt and pepper to taste.
- Remove from heat and set aside.
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Ready when: Sauce has thickened slightly and tomato flavor is mellow and rounded
Tip: This short simmer rounds out the raw edge of canned tomatoes—don't skip it.
Assemble lasagna
- Spread a thin layer of tomato sauce (about ½ cup) on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Lay 3 lasagna sheets over the sauce, breaking them to fit if needed.
- Spread half of the cashew ricotta over the sheets (about 1 cup), then scatter half of the cooked chard over it, then half of the crispy tempeh bacon strips.
- Spoon one-third of the remaining tomato sauce over the tempeh (about ¾ cup).
- Repeat layers: 3 more lasagna sheets, remaining cashew ricotta, remaining chard, remaining tempeh bacon, and another one-third of the sauce.
- Top with the final 3 lasagna sheets and the last one-third of tomato sauce, spreading it evenly to the edges so the top sheets don't dry out.
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Ready when: Layers are even and sauce covers the top sheets
Tip: Break the lasagna sheets to fit snugly without overhang—this helps them bake evenly and prevents drying.
Bake until bubblingOven 375°F / 190°C
- Cover the baking dish loosely with foil.
- Place in a preheated 375°F (190°C) oven for 30 minutes.
- Remove the foil and bake for another 15–20 minutes until the edges are bubbling vigorously and the top is lightly golden.
- The center should feel firm when you press it gently with a wooden spoon.
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Ready when: Edges bubble vigorously, top is golden, center is firm to touch
Tip: Covering with foil for the first 30 minutes prevents the top from browning before the inside is cooked.
Rest and serve
- Remove the lasagna from the oven and let it rest uncovered for 15 minutes.
- This allows the layers to set, making it easier to cut and serve without the layers sliding apart.
- Slice into 6 pieces and serve hot, garnished with fresh torn basil if desired.
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Ready when: Lasagna has set enough to hold shape when sliced
Tip: Resting is crucial—cutting too early will cause layers to collapse. Use a sharp, wet knife for cleaner slices.
Good to know
Tips
- For deeper umami, add 1 tablespoon of white miso paste to the tomato sauce when you add the tomato paste. It amplifies savory depth without making the sauce taste fermented.
- If tempeh bacon looks pale after cooking, it wasn't pan-dry enough. Wipe the skillet with a paper towel between batches if you're cooking a larger amount, and ensure the heat is truly medium-high.
- The cashew ricotta should taste distinctly creamy and slightly tangy. If it tastes flat, more lemon juice (another ½ tablespoon) and a pinch more salt are usually the fix.
- Vegan lasagna sheets vary in thickness and cooking time—check your package. Some brands need boiling; others are no-boil. If boiling, salt the water generously and cook just until pliable (usually 1–2 minutes less than directed) so they don't fall apart during assembly.
Make ahead
You can assemble the unbaked lasagna up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Bake from cold, adding 10–15 minutes to the baking time. The cashew ricotta and tomato sauce can also be made 2 days ahead and stored separately in the fridge.
Storage & reheating
Store covered in the fridge for up to 4 days. Reheat individual portions in a 350°F (175°C) oven for 12–15 minutes, covered with foil, until warm throughout. The lasagna can be frozen for up to 3 months before baking; add 15–20 minutes to the baking time if baking from frozen. Do not freeze after baking, as the texture of the cashew ricotta may separate.
Substitutions
- smoked tempeh → coconut bacon (unsweetened coconut flakes tossed with tamari, liquid smoke, and maple syrup, then crisped in the oven). Provides a similar smoky, crispy texture with equal depth of flavor; adjust for moisture content when assembling.
- fresh Swiss chard → spinach, kale, or a mix of both. Use the same weight. Spinach wilts faster (30 seconds–1 minute); kale needs an extra 1–2 minutes. Squeeze out excess moisture either way.
- raw cashews, soaked → raw sunflower seeds (soaked 10 minutes, drained) or silken tofu blended with a little extra lemon juice. Sunflower seeds give a slightly less creamy but still rich ricotta. Tofu will be milder in flavor; increase nutritional yeast to 4 tbsp for nuttiness.
- vegan lasagna sheets (dried) → fresh lasagna sheets (no-boil vegan brand) or thin slices of zucchini (1⁄8-inch/3 mm thick, salted and drained to remove moisture). Fresh sheets may need to be separated carefully and staggered to avoid tearing. Zucchini adds vegetable weight but changes the texture—use only 2–3 layers of zucchini between filling layers, not as a full replacement.
