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

A Family Meal

Impossible™ Lasagna

8 Servings

19 Ingredients

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By Impossible™ Food chef

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 Impossible™ Beef Meat From Plants

Nutritional information Where to buy

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19 Ingredients

24 oz Impossible™ Ground Beef Or Lite 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 Of 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

How to prepare

Step 1: Cook the Impossible Beef

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 oz packages Impossible Ground Beef and cook, searing and browning the meat and stirring occasionally, 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. 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 10-15 minutes. 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 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 of the parmesan or pecorino cheese. *Want to make it plant-based? Use plant-based cheese!

Step 5: Bake and Serve

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. Enjoy!