Ingredients:

  • 1 lb Impossible Meat
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 1 stalk celery, finely diced
  • 3 cloves garlic, minced
  • 24 oz low-sugar marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 14 oz extra-firm tofu, drained and pressed
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 5 oz fresh spinach, wilted and squeezed dry
  • 1/4 tsp black pepper
  • 340 g whole grain lasagna noodles
  • 1 1/2 cups vegan mozzarella shreds
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Heat 1 tbsp olive oil in a large skillet over medium heat; add the diced onion, carrots, and celery, cooking until softened and translucent.
  3. Stir in the minced garlic and 1 lb Impossible Meat, browning for 5-7 minutes.
  4. Pour in the 24 oz marinara sauce and 1 tsp dried oregano, then simmer on low for 10 minutes until the sauce thickens.
  5. Place the pressed tofu, 1/4 cup nutritional yeast, 2 tbsp lemon juice, 1 tbsp olive oil, and 1 tsp garlic powder into a food processor and pulse until crumbly and velvety.
  6. Transfer the tofu mixture to a bowl and fold in the 5 oz squeezed-dry spinach, 1/4 tsp black pepper, and 1/2 tsp salt.
  7. Spread a thin layer of the red sauce at the bottom of a 9x13 inch baking dish.
  8. Place a layer of noodles on top, followed by a generous spread of the tofu ricotta mixture.
  9. Repeat the layers of sauce, noodles, and ricotta, finishing with a top layer of noodles covered in the remaining sauce.
  10. Top the lasagna with 1 1/2 cups vegan mozzarella shreds and sprinkle with 1/4 cup chopped parsley.
  11. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  12. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and the edges are crisp.
  13. Let the lasagna rest for 10 minutes before slicing into 8 pieces.