Spinach and Tempeh Lasagna

I really liked the texture of this lasagna and the unique flavor of the Swiss cheese and fresh basil. I wouldn't recommend trying to make this recipe without a food processor or blender as you would probably loose the great texture. So far this is my favorite vegetarian lasagna recipe, which I will for sure be making again.

Recipe was adapted from Vegetarian Times - January 2008 issue.

• 1 medium onion, quartered
• 1 cup fresh basil leaves
• 1 tbsp dried oregano
• 3 cloves garlic, peeled (reserve 1 tsp)
• 1 8-oz. pkg. tempeh, cut into chunks
• 1 28-oz. can chopped fire-roasted tomatoes
• salt and pepper (freshly ground)
• 2 10-oz. pkgs. frozen spinach, thawed and drained 
• 8 whole wheat lasagna noodles
• 1 16-oz. jar roasted red peppers, rinsed and drained
• 1 16-oz. container low-fat ricotta cheese, divided
• 1 cup grated Swiss cheese, divided

1. Bring large pot of water to a boil. Salt and add lasagna noodles. Cook according to package directions. Strain and set aside.
2. Preheat oven to 375°.
3. Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, salt and pepper; pulse until chunky sauce forms.
4. Mince the remaining clove of garlic and combine with spinach.
5. Grease a 9x13" baking dish. Spread 1 cup tomato sauce over bottom, and cover with 4 lasagna noodles. Spread 1/2 spinach mixture over top. Layer 1/2 of the roasted red peppers over spinach, and top with 1 cup ricotta and 1/3 cup Swiss Cheese. Finish with 1 cup tomato sauce. Repeat, layering the remaining 4 noodles, spinach, peppers, ricotta, 1/3 cup Swiss cheese, and remaining tomato sauce. Top with last 1/3 cup Swiss cheese.
6. Cover with tin foil and bake at 375° for 20 minutes. Remove tin foil, increase heat to 400° and bake uncovered for another 20 minutes.