A single plate of lasagna with lots of melted cheese and a hearty Impossible Beef meat sauce.

Family friendly

Impossible™ Lasagna

8 Servings

17 Ingredients

By Impossible™ Foods Chef

J. Michael Melton

90’ Total time=50’ Cooking + 40’ Preparation

Cooking up a homemade lasagna is a labor of love. This particular dish really gets the meat to cheese to sauce ratios just right. San Marzano tomatoes add a big hit of bold flavor and sweetness, without the acidity of many other tomato varieties. They are fairly easy to find canned in most supermarkets. You should have no problem getting them. And trust us—they’re worth it.

As if you needed even more reason to love lasagna, it’s perfect for portioning and making sure everyone gets the exact amount that they want. Cut smaller pieces for the kids, and bigger pieces for the adults. And we can almost guarantee everyone will want seconds! This Impossible Lasagna is also perfect for storing in the fridge and heating up later for leftovers. Enjoy!

This recipe is made with Boeuf Haché Viande À Base De Plantes

Nutritional information Where to buy

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17 Ingredients

Impossible™ Ground Beef or Lite Ground Beef Meat From Plants, 24 Ounces
Lasagna Noodles, 1 Pound
1 Yellow Onion
1 Carrot
Celery, 1 Rib
3 cloves Garlic
0.5 cup Red Wine
28 oz Can Of San Marzano Tomatoes
0.5 cup Vegetable Stock
Fresh Parsley, 2 Tablespoons
Fresh Thyme, 1 Tablespoon
Fresh Oregano, 1 Tablespoon
Fresh Basil, 1 Tablespoon
0.5 cup Tomato paste
Shredded Mozzarella, 1 Pound
Ricotta cheese, 1 Cup
Grated Parmesan or Pecorino Cheese, 0.5 Cup

How to prepare

Step 1: COOK THE IMPOSSIBLE BEEF

Dice the onions, carrots, and celery. Mince the garlic. Place prepped vegetables in a stock pot over medium heat and sweat until soft, about 5 minutes. Add two 12 oz / 340 gram packages Impossible Beef and brown until fully cooked.

Step 2: MAKE THE BOLOGNESE

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 it into the mixture. Cook for about 3 minutes. Add the vegetable stock and canned tomatoes. Bring to boil for 5 minutes. Mince the parsley, thyme, oregano, and basil. Add the fresh herbs and simmer for about 10-12 minutes, or until you reach desired consistency. Season with salt and pepper to taste.

Step 3: BOIL THE NOODLES

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.

Step 4: ASSEMBLE THE LASAGNA

To assemble the lasagna, build layers in a 9 x 13 baking dish by adding sauce, then pasta, then evenly spread dollops of ricotta throughout each layer. Repeat for 3 layers. On the top layer, add all the mozzarella and parmesan or pecorino cheese. *Want to make it plant-based? Use plant-based cheese!

Step 5: BAKE THE LASAGNA

Bake at 400°F until the Lasagna is cooked through and the cheese is browned on top, about 15-20 minutes. Wait 8-10 minutes before cutting into squares and serving.