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ImpossibleTM Lasagna Slow Cooker Recipe

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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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  • 8

    Servings
  • Showing Off
  • 18

    Ingredients
  • 40 min

    Preparation
  • 330 min

    Cooking
  • 370 Total Time

    Total 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!

18 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 24 Ounces Impossible™ Burger
  • 1 Pound Lasagna Noodles
  • 1 Yellow Onion
  • 1 Carrot
  • 1 Rib Celery
  • 3 Cloves Garlic
  • 1/2 cup Red Wine
  • 28 Ounce Can Of San Marzano Tomatoes
  • 1/2 cup Vegetable Stock
  • 2 Tablespoons Fresh Parsley
  • 1 Tablespoon Fresh Thyme
  • 1 Tablespoon Fresh Oregano
  • 1 Tablespoon Fresh Basil
  • 1/2 cup Tomato Paste
  • 1 Pound Shredded Mozzarella
  • 1 cup Ricotta
  • 1/2 cup Grated Parmesan or Pecorino Cheese
  • Salt & Pepper to taste
5 steps
  1. COOK THE IMPOSSIBLE BURGER

    Ingredients used

    • 24 Ounces Impossible™ Burger
    • 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 the two packages of Impossible Burger and brown until fully cooked.

  2. MAKE THE BOLOGNESE

    Ingredients used

    • 1/2 cup Red Wine
    • 28 Ounce Can Of San Marzano Tomatoes
    • 1/2 cup Vegetable Stock
    • 2 Tablespoons Fresh Parsley
    • 1 Tablespoon Fresh Thyme
    • 1 Tablespoon Fresh Oregano
    • 1 Tablespoon Fresh Basil
    • 1/2 cup Tomato Paste
    • Salt & Pepper to taste

    Deglaze the pan 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 with salt and pepper to taste. Sauce and be made in advance and kept for 3 days under refrigeration, or frozen for up to 3 months (thaw before using).

  3. ASSEMBLE THE LASAGNA

    Ingredients used

    • 1 Pound Lasagna Noodles
    • 1 Pound Shredded Mozzarella
    • 1 cup Ricotta
    • 1/2 cup Grated Parmesan or Pecorino Cheese

    To assemble the lasagna, build layers in the slow cooker, adding sauce, then pasta (break noodles to evenly cover the sauce), then evenly spread dollops of ricotta throughout each layer. Repeat for 3 layers. *Want to make it plant-based? Use plant-based cheese instead!

  4. COOK LASAGNA IN THE CROCKPOT

    Set slow cooker to low setting and cook for 4-6 hours. Noodles should be soft and most of the liquid absorbed. Top with mozzarella and parmesan or pecorino cheese. Cover and cook 15-20 minutes or until cheese is melted. Turn slow cooker off and wait 8-10 minutes before cutting into squares and serving. *Want to make it plant-based? Use plant-based cheese!

  5. SERVE, SHARE, AND ENJOY

    Makes one family-sized slow cooker lasagna.