Impossible™ Lasagna

Prep Time

40 minutes

Cook Time

50 minutes

Yield

8 servings

Ingredients

  • 2 to 12 oz. pkg. Impossible Ground Beef Meat From Plants
  • 1 lb. lasagna noodles
  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup red wine
  • 28 oz. can San Marzano tomatoes
  • 1/2 cup vegetable stock
  • 2 Tbsp. finely chopped fresh parsley
  • 1 Tbsp. finely chopped fresh thyme
  • 1 Tbsp. finely chopped fresh oregano
  • 1 Tbsp. finely chopped fresh basil
  • 1/2 cup tomato paste
  • 1 lb. shredded Mozzarella or plant-based shredded Mozzarella
  • 2 cups Ricotta cheese or plant-based Ricotta cheese
  • 1/2 cup grated Parmesan or Pecorino cheese or plant-based Parmesan
  • Kosher salt and freshly ground black pepper to taste

Directions

  1. Add olive oil to a large pot over medium heat. Add onion, carrot, celery, and garlic to the pot, and sweat until soft, about 5 minutes. Add two 12 ounce packages of Impossible Ground Beef and cook, searing and browning the meat and stirring occasionally, until fully cooked.
  2. Add the red wine to the pot with the Impossible Beef and vegetables, deglazing and scraping the bottom of the pan, and cook for 3 minutes. Add the tomato paste and stir. Cook for about 3 minutes. Add the vegetable stock and canned tomatoes, crushing the tomatoes with your hands before adding them to the pot. Bring to boil, and cook for 5 minutes, stirring occasionally. Reduce heat and add the fresh herbs and simmer for about 10 to 15 minutes. Season with salt and pepper to taste.
  3. Bring a large pot of water to a boil. Add a generous pinch of salt and cook the lasagna noodles for 3 minutes until al dente. Remove from water and stack noodles flat between layers of parchment paper.
  4. To assemble the lasagna, build layers in a 9 x 13-inch baking dish by adding sauce, then pasta, then dollop a third of the Ricotta evenly over the layer and a quarter of the shredded Mozzarella (you’ll only be using the Ricotta throughout the layers, but need to reserve an equal part of the Mozzarella for the top of the lasagna). Repeat for 3 layers. On the top layer, add the last of the Mozzarella and all the Parmesan or pecorino cheese. *Want to make it plant-based? Use plant-based cheese!
  5. Bake at 400°F until the lasagna is cooked through and the cheese is browned on top, about 15 to 20 minutes. Wait 8 to 10 minutes before cutting into squares and serving. Enjoy!
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