Lasagna with Tempeh and Celeriac

For a while this was the best dish I was making and everyone I tried it out on loved it! I will say that it requires about an hour to prepare but if you enjoy cooking and good vegan food go for it! You'll need some specific ingredients so be sure to visit a health foods store to find them. The lasagna can be made gluten-free if you use brown rice lasagna noodles, which we did and it was wonderful. Serve with a beautiful salad and this makes a for a nice wholesome dinner. There's Bianca and Annalisa enjoying dinner before we went off to Lindsay's dance show last year.
You'll need:
1 package Brown Rice Lasagna noodles
1 recipe of Celeriac Puree for Lasagna
1 recipe of Home-made Marinara
1 recipe Tempeh Ragu
5 ounces vegan shredded mozzarella cheese, we used Follow My Heart

Home-made Marinara
2 C fresh basil
2 red bell peppers
1/2 C fresh oregano
3 carrots
1 C sun-dried tomatoes, soaked for 2 hours and drained
1 onion
4 dates, soaked for 2 hours and drained
2 t sea salt
1 C fresh tomatoes
2 pints cherry tomatoes
1 t lemon juice
3 cloves garlic
Place all ingredients in a blender and blend well.

Tempeh Ragu
8 ounces of tempeh
1 teaspoon olive oil
1 clove of garlic, chopped
1/2 teaspoon Italion seasoning
1 1/2 cups pasta sauce (I used my homemade sauce from above)
Process the tempeh, heat in a pan with the oil for about 2-3 minutes. Add the seasonings, garlic and pasta sauce. Cook over medium for 2 more minutes. The ragu should be warm when added to the lasagna, but it can be made ahead and kept in the refrigerator.

Celeriac Puree
8 ounces of peeled celery root (celeriac), from 12 ounces unpeeled root
1 clove of garlic, whole and peeled
2 tablespoons Earth Balance vegan margarine
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground white pepper
Cut celery root into 1" cubes and boil in pan with the garlic clove. Add salt to the water til it's as salty as tears. Not too sure what that means, Bianca always performed this step. Boil for 7-9 minutes. Drain but save a little bit of the cooking water. Blend in a cuisinart with spices, margarine and 2 T of the cooking water. The puree should look like mashed potatoes. The puree should be warm when added to the lasagna.

To make:
Step 1) Boil the noodles for about 3-4 minutes.
Step 2) Pre-heat oven to 350 degrees.
Step 3) In an 8 inch glassware pan layer a tiny bit of marinara.
Step 4) Then a layer of noodles, you'll need to cut them as they will be too long.
Step 5) Then you layer half of the celeriac puree, half of the tempeh ragu and 1/3 of the cheese.
Step 6) Layer of noodles and repeat Step 5.
Step 7) Layer of noodles and a thin layer of sauce and then the last 1/3 of the cheese to top it off.
Step 8) Bake for 40-50 minutes. When the cheese browns a little, it's perfect.

As always, Enjoy!
<3 Dani