Impossible Lasagna
All the meaty flavor of lasagna, but vegetarian-friendly! This Impossible lasagna is perfect for serving a crowd and just as cheesy and meaty as your favorite version. One of our favorites!
Yes, I’ve been on a plant-based meat alternative kick lately. My husband, like most of America, is trying to focus on more protein in his diet and, as his personal dietitian, I like showing how easy that is to do eating mostly plants.
Of course, that can be done with naturally plant-based foods (like my peanut tofu bowls, marinated lentil salad, and tempeh bacon); it’s also fun to experiment with meat alternatives.
This lasagna is just the latest in my recipes using Impossible– I shared an Impossible Bolognese last week and have several other Impossible recipes. This isn’t loyal to Impossible; it’s one of my favorite plant-based meats, but any brand will work. Beyond is a great one, and there are several other brands out there that will work!
Ingredient Notes
- Mushrooms: I like adding mushrooms to many plant-based dishes to add extra umami, moisture, and taste.
- Impossible Meat: This recipe was tested using ground Impossible Meat, but I assume it would also work with Beyond or another brand.
- Crushed Tomatoes: I prefer the combination of crushed tomatoes and tomato sauce for added texture in this homemade bolognese sauce for lasagna.
- Spinach: The spinach adds a little color and nutrition; I use a 5-6 ounce bag, which wilts right into the sauce, but you can use less depending on your family’s preference.
- Ricotta Cheese: Full-fat or part-skim, it’s really up to you. I find that this bolognese sauce is so rich that I don’t mind using the part-skim version to reduce fat.
- Mozzarella Cheese: I’m a big believer in grating your own mozzarella! I think grating cheese fresh makes a big difference. Grab a block of low-moisture mozzarella and then grate it yourself.
How to Make (Step-by-Step Photos)
Step 1: Cook the Noodles
Bring a large pot of water to a boil. While I wait for the water to boil, I start cooking the mushroom and meat mixture. Add the noodles to the water and cook until just tender, but not fully cooked through, as they will continue to cook during baking. I know there are no-cook noodles, but honestly, I think they always taste gummy, and don’t use them!
Step 2: Pulse the Mushrooms
Add the mushrooms and garlic to the base of a food processor and pulse until very finely chopped. You can also do this by hand, but I find that the food processor allows the mushrooms to be minced so that they easily melt into the ground meat.
Step 3: Brown the Meat
Heat the oil in a large skillet, then add the ground Impossible meat, Italian seasoning and the mushroom mixture. Cook, stirring often, until the meat is browned but not overcooked.
Step 4: Add the tomatoes
Add the crushed tomatoes and tomato sauce to the meat mixture and simmer for about 10 minutes to thicken and bring the flavors together. Add in the spinach and cook until just wilted.
Step 5: Make the ricotta mixture
Beat the egg, then mix in the ricotta, nutmeg, and black pepper until smooth. I know the ricotta sounds odd, but it’s my secret ingredient in any creamy sauce and adds a nice depth and slight warmth to the sauce.
Step 6: Layer the lasagna
In a large 9×13 casserole pan, layer the sauce and then a layer of noodles. I use 3-4, depending on the shape of my casserole pan; 3 fit perfectly into mine, but you may need to use another noodle to cover any openings.
Then add 1/2 of the ricotta mixture and a layer of the shredded mozzarella.
Step 7: Repeat
Repeat, layering the noodles, sauce, remaining ricotta, and mozzarella. End with a final layer of noodles and the remaining sauce.
Cover with foil and bake for 40 minutes, until the sauce is bubbly around the noodles and hot.
Step 8: Add Cheese
Remove the foil and add the remaining cheese and parmesan cheese, then place back in the oven and bake for another 10 minutes until the cheese is melted and slightly golden brown on top. Remove, let cool for 10 minutes or so to sit, then slice and serve.
How to Make this Dairy-Free
If you want to make this lasagna dairy-free, I recommend using dairy-free ricotta cheese and vegan mozzarella. I know there are several brands out there, but if you want dairy-free ricotta, then I recommend making your own for best flavor and texture.
This recipe is from Isa Chandra Moskowitz (Post Punk Kitchen): blend together 1 lb tofu, 1/2 cup cashews, 2 tablespoons oil, 1/4 cup lemon juice, 2 cloves garlic, 1.5 teaspoon salt and 1.5 teaspoon dried basil.
And, I do have a vegan lasagna with a homemade cashew bechamel sauce!
Tips for Success
- Use a Food Processor: To make the mushroom and garlic mince, I recommend using a food processor for the best results, and it will finely chop the mushrooms so they almost melt into the meat mixture. If you don’t have a food processor, use a knife to chop the mushrooms finely.
- Don’t Use Uncooked Noodles: I have tried no-boil noodles in many of my lasagna recipes, and I don’t recommend using them. I think they taste gummy, and while it’s an extra step to boil the noodles, it makes for a superior lasagna.
- Taste the Meat: This Impossible lasagna recipe has been tested with both Impossible and Beyond Meat. You can use whatever brand of plant-based meat you like, but make sure you like the taste of it, as some brands differ widely.
How to Serve
I like serving this Impossible lasagna alongside a side salad for an extra serving of veggies. My easy kale salad is one of my favorites, but any green salad will do.
When I serve this for a holiday, I like it alongside my Christmas green beans or kale and apple salad.
More Recipes Using Meat Alternatives
- Creamy Vegan Gnocchi Soup
- Vegan Kofta Meatball Sandwiches
- Impossible Meatballs
- Potato, Spinach and Sausage Soup
- Impossible Smash Burgers
- Impossible Sloppy Joes
- Spicy Vegan Pasta with Sausage
- Impossible Chili
If you try this Impossible Lasagna, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day and your feedback helps other readers.
Impossible Lasagna
Equipment
Ingredients
- 12 each lasagna noodles
- 12 ounces Impossible Meat, one package
- 4 ounces finely chopped mushrooms
- 1 ½ teaspoons Italian blend seasoning
- 2 garlic cloves, minced
- 28 ounce can crushed tomatoes
- 15 ounces canned tomato sauce
- ½ teaspoon salt
- 5 ounces fresh baby spinach
- ½ cup chopped fresh basil
- 1 egg
- 16 ounce container part-skim ricotta cheese
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 8 ounces mozzarella cheese*, shredded
- 2 tablespoons grated parmesan
Instructions
- Preheat the oven to 350 degrees. Lightly coat a 9×13 inch baking dish with cooking spray and set aside.
- Bring a large pot of salted water to a boil, then cook the lasagna noodles, until soft but not yet al dente, about 5 minutes. Drain and rinse with cold water.
- Add the mushrooms and garlic cloves together in food processor and process until very finely minced.
- Heat a large skillet over medium heat. Add the impossible meat, the mushroom mince and Italian seasoning until browned, about 7 minutes. Add the tomatoes and salt and stir to combine, then bring to a simmer and add the baby spinach, stirring to wilt into the meat mixture, about 3-4 minutes. Remove from heat and stir in the basil.
- Beat the egg in a medium bowl, then add the ricotta and pepper and stir until completely combined.
- Spread 3/4 cup of the tomato mixture in the bottom of the prepared pan, layer 3 noodles vertically, cutting noodles as needed, then top with 1 ½ cups of the tomato sauce and dollop with ½ the ricotta mixture. Sprinkle on 2/3 cup of the shredded mozzarella cheese.
- Top with 3-4 more noodles, cutting as needed to fit, then 1 ½ cups tomato mixture, and dollop with the remaining half of the ricotta mixture and another 2/3 cup of shredded mozzarella. Top with the remaining noodles, then spread the remaining tomato sauce.
- Cover with foil and bake for 40 minutes, then remove the foil and sprinkle with the remaining mozzarella cheese and the parmesan. Bake until the mozzarella is just melted, about 10-15 minutes.
- Remove and let cool 10-15 minutes and slice into 9-12 slices and serve.