Impossible Lasagna
Prepare a plant-based lasagna using Impossible meat, layered with rich tomato sauce, creamy ricotta, and mozzarella cheese.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Impossible Meat (plant-based ground meat) | 500 | Grams |
| Lasagna Noodles (oven-ready) | 12 | Count |
| Tomato Sauce (store-bought or homemade) | 800 | Milliliters |
| Ricotta Cheese (whole milk) | 500 | Grams |
| Mozzarella Cheese (shredded, whole milk) | 300 | Grams |
| Parmesan Cheese (grated) | 100 | Grams |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Basil (fresh, chopped) | 1 | Bunch |
| Oregano (dried) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Add Impossible meat to the skillet, cook until browned. Stir in tomato sauce, oregano, salt, and pepper. Simmer for 10 minutes.
- In a bowl, mix ricotta cheese with chopped basil.
- In a baking dish, spread a layer of the meat sauce. Place a layer of lasagna noodles over the sauce.
- Spread a layer of ricotta mixture over the noodles, followed by a layer of mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with a layer of meat sauce and mozzarella cheese on top.
- Sprinkle grated parmesan cheese over the top layer.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before serving.
Kitchen equipment
Baking DishAluminum Foil