Vegan Meat Lasagna

It was Monday night and I decided to channel my inner Garfield (the cat from the comics) and make myself a classic lasagna, but vegan. This recipe is great for holiday dinners, date night, or whenever you feel like splurging on a fancier meal, as mock meats can be rather expensive. 

Impossible meat lasagna with homemade tofu ricotta and vegan cheese

1 box oven-ready lasagna 

1 and half jars of pasta sauce 

1 package (113g) Impossible Burger Ground

3 cups vegan ricotta (click here for my recipe) 

1 package vegan mozzarella

First, preheat your oven to 400℉. Then Bring a sauce pan to heat and put in your Impossible Ground (feel free to use other plant-based ground, but my family finds this to be the most authentic). Break it up and cook until it has browned, just like you would regular ground beef. Add a jar of pasta sauce in and continue to cook until the "meat" has been fully infused (feel free to add any other seasonings to liven up your sauce). 

Set aside and bring out a rectangular casserole dish. Pour part of another jar of pasta sauce until the bottom of the dish has been coated. Add one layer of lasagna noodles. Then pour over a little bit of the meat sauce until the noodles are covered. Then spread out a layer of vegan ricotta, and sprinkle vegan mozzarella on top. Add another layer of noodles over that and repeat the steps until you have filled the casserole dish. Top your lasagna noodles with another layer of plain pasta sauce and cover with aluminum foil. Place in the oven for 30 minutes. 

After, remove the aluminum foil and add more vegan mozzarella. Put back in the oven and let it bake for another 15 minutes. Let the lasagna sit for about 30 minutes before you cut into it. Enjoy!