Lasagna is always perfect for celebrations – and I feel like celebrating today.
First of all, my wonderful hubby was blessed to receive the first shot of the Moderna COVID vaccine today.
Secondly, I took the day off and have been watching the inauguration of our 46th President and feeling gratitude for the peaceful transfer of power in our great country.
Since I’m in an optimistic and celebratory mood, I decided to remake my Impossibly Good Lasagna that I created in November using Impossible Burger and oyster mushrooms instead of Beyond Beef – which had been my favorite plant-based ground meat for the past few years.
Here he is at our local Harris Teeter pharmacy!
But (true confessions) I got lazy and never finished the post I had begun. Mea culpa!
With renewed energy and optimism today, I’m making my chunky fire-roasted tomato sauce and beginning to assemble my lasagna.
Next comes the first layer of Barilla no-bake lasagna noodles and the Italian oyster mushrooms and Impossible Burger layer.
On top of the Impossible Burger and oyster mushrooms, add the ricotta, cottage cheese, parmesan, and spinach layer.
Then add the fresh mozzarella!
After the mozz, add some more sauce, another layer of lasagna noodles and repeat.
What could be easier . . .
. . . or more delicious? Cheers!
- 1–2 tablespoons extra-virgin olive oil
- 1 medium sweet onion, chopped
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 4 garlic cloves, pressed
- 28-ounce can crushed organic tomatoes or fire-roasted crushed tomatoes
- 28-ounce can organic fire-roasted diced tomatoes
- ¼ cup dry white wine, optional
- 2 bay leaves
- ¼ cup fresh basil
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
- 1 ½ cups Italian oyster mushrooms (or blue or snow oyster – or even shiitake)
- ¼ teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 12-ounce package Impossible Burger
- 4 ounces fresh spinach
- 1 egg
- 8-ounce container of fresh ricotta cheese
- 8-ounce container of fresh cottage cheese
- ⅓ cup freshly grated parmesan
- Nutmeg
- Parsley
- Basil
- Sea salt and freshly ground pepper
- 1 or 2 balls of fresh mozzarella (divided use)
- 9 Barilla no-boil lasagna noodles (regular or gluten free)
- Additional freshly grated parmesan
- Using a multi-function slow cooker set to sauté at its lowest temperature (or a large deep skillet on your stove top), heat the olive oil and sauté the chopped onion over moderately low heat until softened and translucent, about 6 minutes. Add the celery, carrots, and then the garlic and sauté for several more minutes, before adding the tomatoes and herbs. Simmer for at least an hour (preferably longer if you have the time), adding a little white wine (or tomato juice) if it looks too thick.
- While the sauce is cooking, steam the spinach for 3–4 minutes. Squeeze out all the green juice (saving it, of course, for stock), chop it, and set aside on a triple layer of paper towels to cool.
- While the sauce is cooking, make the meat layer. Tear or chop your clean mushrooms. I like to tear the more delicate oysters, but if you are using shiitake, you’ll need to remove stems and chop them. Heat the tablespoon of olive oil in a separate skillet and sauté the mushrooms for several minutes before adding the Impossible Burger. Break up the pieces, and cook for about 3-4 minutes. Some of the grounds will still be very pinkish, which is ok because it will continue to cook in the oven.
- In a large mixing bowl, break in the egg and beat with a whisk. Add the ricotta, cottage cheese, parmesan, chopped spinach, nutmeg, parsley, basil, salt and pepper, and mix well.
- Preheat the oven to 375°F. Now, you get to be an architect! Lightly coat a large, deep 9 x 13-inch baking dish with olive oil or non-stick cooking spray. Ladle in about a cup of the hot sauce to cover the bottom.
- Add a layer of lasagna noodles. Cover with ½ of the Impossible Burger and mushroom mixture, and then ½ of the ricotta mixture. Sprinkle on some of the grated mozzarella, and then ladle sauce over the top. Repeat once more.
- For your last layer, end with the lasagna noodles and cover with all the remaining sauce. Cover tightly with foil and bake for 45 minutes.
- When the timer goes off, remove the foil, add the remaining mozzarella and some paremsan, and put the dish back in the oven for another 15–20 minutes.
- Take the lasagna out of the oven and let it rest for at least ten to fifteen minutes before you try to cut it into portions. Make a salad and have a lovely glass of Chianti Classico while you smell the delightful aroma of the lasagna, and affirm in your heart that there are better days to come.
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