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ImpossibleTM Lasagna Slow Cooker

Chef J Michael Melton
by
Slice of Impossible™ Lasagna made in a Slow Cooker, with a broiled cheesy layer on top and loaded with Impossible Burger sauce and ricotta.
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  • 8Servings
  • Showing Off
  • 17Ingredients
  • 40 minPreparation
  • 330 minCooking
  • 370 Total TimeTotal Time

Cooking up a homemade lasagna is a labor of love. This particular dish really gets the meat (made from plants), cheese, and sauce ratios just right and doesn’t skimp on the heartiness. This recipe calls specifically for San Marzano tomatoes, which add a big hit of bold flavor and sweetness without the acidity of many other tomato varieties.

A quick word about San Marzano tomatoes—because you’ve probably heard people rave about them for tomato sauces. The San Marzano is a variety of the plum tomato but decidedly different from the Roma tomatoes you see everywhere else. It is also two to three inches longer and narrower than the Roma. San Marzanos aren’t plump like Romas and actually look a little scrawny compared to them, but they are packed with flavor.

These tomatoes are grown in a specific region of Italy known as the Valle de Sarno, and the Italian government strictly monitors their name and cultivation. They are fairly easy to find canned in most supermarkets. You should have no problem getting some San Marzanos, so don’t stress about that. And trust us—they’re worth it.

The sauce can be made in advance and kept for three days under refrigeration or frozen for up to three months—just make sure to thaw before using. And, as if you needed even more reasons to love lasagna, this recipe is perfect for portioning and making sure everyone gets the exact amount they want. Cut smaller pieces for the kids and bigger pieces for the adults. 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!

17 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 2 Packs Impossible™ Beef
  • 1 Pound Lasagna Noodles
  • 1 Yellow Onion
  • 1 Carrot
  • 1 Rib Celery
  • 3 Cloves Garlic
  • 1/2 Cup of Red Wine
  • 28 Ounce Can Of San Marzano Tomatoes
  • 1/2 Cup Vegetable Stock
  • 2 Tablespoons Parsley
  • 1 Tablespoon Thyme
  • 1 Tablespoon Oregano
  • 1 Tablespoon Basil
  • 1 Pound Shredded Mozzarella
  • 1 Cup Ricotta
  • 1/2 Cup Grated Parmesan Cheese
  • Salt And Pepper To Taste
6 steps
  1. COOK IMPOSSIBLE™

    Ingredients used

    • 2 Packs Impossible™ Beef
    • 1 Yellow Onion
    • 1 Carrot
    • 1 Rib Celery
    • 3 Cloves Garlic

    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 Impossible™ Beef and brown until fully cooked.

  2. MAKE THE BOLOGNESE

    Ingredients used

    • 1/2 Cup of Red Wine
    • 28 Ounce Can Of San Marzano Tomatoes
    • 1/2 Cup Vegetable Stock
    • 2 Tablespoons Parsley
    • 1 Tablespoon Thyme
    • 1 Tablespoon Oregano
    • 1 Tablespoon Basil
    • Salt And Pepper To Taste

    Deglaze with red wine 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 to taste.

  3. BOIL THE NOODLES

    Ingredients used

    • 1 Pound Lasagna 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 extremely al dente. Remove from water and stack noodles flat between layers of parchment paper.

  4. ASSEMBLE THE LASAGNA

    Ingredients used

    • 1 Pound Shredded Mozzarella
    • 1 Cup Ricotta
    • 1/2 Cup Grated Parmesan Cheese

    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!

  5. BAKE THE LASAGNA

    Bake at 400F (200C) 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.

  6. SERVE, SHARE, AND ENJOY

    Makes a family-sized lasagna (perfect for dinner and lots of yummy leftovers).

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