I hate when blogs have the longest intros ever. Does anyone even read those? Just some notes before we get started. I used 1 package of Beyond Meat Ground Beef, but you can use any of their products. I realize that these products are more expensive, so feel free to replace with an extra can of lentils or extra mushrooms. Also, this recipe comes together rather quickly. You’re basically making two sauces, then stacking them between noodles. You can get all of my cheese recipes in my E-Cookbook, Let’s Eat. Grab a copy Here
1 large onion, finely diced
5-8 garlic cloves, minced
1 package of Beyond Meat Ground Beef (see above for mods)
1 can of lentils, drained and rinsed
2 packages of mushrooms, 1kg worth, go crazy and use whatever kind you want / have access too, sliced thin
1 tbsp dried basil
1 tsp red chili flakes
1/2 tbsp dried thyme
1/2 tbsp black pepper
1 tbsp red wine vinegar
1 tbsp soy sauce / tamari
1-2 tbsp tomato paste
2 jars of tomato puree
1 can of diced or whole tomatoes (I prefer Italian tomatoes, but again, use what ya got)
2 tsp maple syrup
1/2 tsp cinnamon (trust me)
1 stem of basil, with basil leaves still attached, you will pick it out at the end
2 bay leaves
Salt to taste
2 cups cashews, soaked for 1+ hours, just until soft* (I buy mine at Costco or in pieces at Bulk Barn, best deal around)
4-6 garlic cloves, peeled
1 tsp onion powder
1 tsp salt + more to taste
Pinch of nutmeg (Trust me folks)
Enough water to cover the cashews, if it’s too thick, add more water, you want it to be a little thicker than milk consistency
2-4 cups baby spinach
2 cups slivered almonds
2-3 tsp nutritional yeast
2 tbsp lemon juice
1⁄2 -3/4 tsp sea salt
pinch of garlic powder
1/2 - 1 cup water
1 box of oven ready lasagna noodles (these will change your life)
RED SAUCE: In a large pot, over medium heat, add onions and cook with a pinch of salt for 2-5 minutes. Add garlic and beyond meat. Cook, while breaking up with a wooden spoon for 5 minutes. The oil from the beyond meat will be enough for the whole sauce.
Add the lentils, mushrooms and the following spices; dried basil, thyme, black pepper, red chili flakes and a pinch of salt. Cook for 5-10 minutes, until all the mushrooms are cooked and the liquid is cooked off.
Add the red wine vinegar, soy sauce and tomato paste. Stir to combine.
Add the tomato puree and canned tomatoes, as well as the stemmed basil, bay leaves and a pinch of salt. Bring to a simmer and cook for 20-30 minutes on medium low heat.
Taste the sauce, if it’s too watery, cook for longer, it can go all day really. When it tastes perfect, add the maple syrup, cinnamon and a pinch of salt and a few extra twists of black pepper. Remove the stemmed basil and bay leaf.
WHITE SAUCE: Combine everything in a blender, except for the spinach. Blend until smooth. Add the to a pan on low heat and fold in the spinach to wilt. Remove from heat and set aside.
ALMOND RICOTTA: Combine everything in a blender, starting with 1/2 cup of water and adding more if it is too thick. It should be the consistency of normal ricotta.
Preheat your oven to 350F.
While the oven is preheating, prepare the lasagna. In a large baking pan, spoon enough red sauce to coat the bottom to prevent sticking. Next, place a layer of noodles to cover and then top with red sauce, and dots of ricotta. Top with noodles and then top with white sauce and then repeat with the red sauce/cheese layer until the baking pan is full and/or you run out of red sauce.
Top with red sauce (Be sure to put a lot of sauce on the top layer, it will look saucy but it dries out in the oven from the pasta noodles. Top with ricotta. Cover with foil and bake for 30 minutes. Remove the foil and cook for another 20-30 minutes, or until the pasta is fully cooked!
Remove from the oven and let rest for 10-15 minutes.
Enjoy with your friends, family or keep it for yourself for a weeks worth of meals.