Vegan Tempeh and Veggie Lasagna

Preheat the oven to 350F.

Combine onion and mushrooms in a large, heavy skillet and set over medium heat.

Cook, stirring frequently, until vegetables are tender and browned, about 15 minutes; add water 1 tablespoon at a time if needed to prevent vegetables from sticking.

Stir in spinach, garlic and salt.

Cook until spinach is thawed and liquid has evaporated, about 5 minutes. Set aside.

In a medium bowl, combine ricotta, parsley, thyme, pepper and nutmeg.

Grate tempeh on the large holes of a box grater into a separate bowl; set 1/2 cup aside and stir the remainder into ricotta mixture.

Place 4 noodles on the bottom of a 9x13-inch baking dish.

Spread with 1 1/4 cups of the marinara.

Spoon half of the spinach mixture on top of marinara layer and dot with half of the ricotta mixture.

Repeat layering with 4 more noodles, 1 1/4 cups of the marinara and remaining spinach and ricotta mixtures.

Top with remaining 4 noodles and remaining 1 1/2 cups marinara.

Sprinkle with nutritional yeast and reserved 1/2 cup tempeh.

Cover the dish with aluminum foil and bake for 45 minutes.

Uncover and bake until browned, 15 to 20 minutes more. Let sit for 20 minutes before serving.