Lasagna. A dish I’ve loved since I found out about it’s existence. When I went vegan, it was difficult to replace certain ingredients with a healthy alternative when I wasn’t sure what to use. At this point, I’ve put together an excellent lasagna, and it’s only fair that I share my recipe. Keep in mind that this recipe is split up into a couple parts. I did make my cashew ricotta and the sauce from scratch but you don’t have to.
Feeds: 4 | Prep time: 30 minutes | Cook time: 45 minutes
If you’re looking for a healthier alternative, switch out the Beyond Meat for cooked brown lentils.
Feel free to use Banza lasagna sheets or a gluten free alternative.
12 lasagna sheets
6 peeled and chopped tomatoes (feel free to use a can)
6 oz can of tomato paste
1 large chopped yellow onion
2 sliced garlic cloves
8 basil leaves
1/4 tsp salt
1 tbsp olive oil
1 pack of Beyond Meat Ground Beef
1/2 tbsp thyme
1/2 tbsp oregano
1/2 cup water
1. Start by pre-heating your oven to 365 degrees.
2. Add your olive oil to a low heat pan. Add your onion and garlic and let the onion caramelize for 15 minutes until they’re translucent. Next, add the thyme, salt and oregano. After 2 minutes, add your ground beef and give that 7 minutes to cook. Add your tomato paste, water and let it simmer on low-medium for 5 minutes.
3. Use a baking tray that can easily fit 3 lasagna sheets next to each other. If your pan is too small or too big, it’s ok to break apart the lasagna sheets to make them fit. Start by putting a small layer of sauce on the bottom, add your lasagna sheets and then another layer of sauce, followed by some chunks of cashew ricotta. I like to leave a spoon-full of ricotta in random places throughout the lasagna instead of spreading it out (but this is totally up to you). Keep staking lasagna sheets, sauce, and cheese until you get to the end and then make sure you’ve covered the top layer with sauce as well. Add the basil to the top of your lasagna.
4. Cover your lasagna with aluminum foil and put it in the oven. Check on your lasagna every 25 minutes to make sure it still has enough liquid. If it’s looking dry, add a little bit of water and make sure every part of the lasagna is covered in sauce.