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PREPARATION
- 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.
- 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. Add the parsley, thyme, oregano and basil. Simmer for about 10-12 minutes, or until you reach desired consistency. Season to taste.
- Bring a large pot of water to a boil. Add a generous pinch of salt and cook the lasagna sheets for 3 minutes until passed al dente. Remove from water and stack flat between layers of parchment paper.
- To assemble the lasagna, build layers in a 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.
- Bake at 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.
