Plant Cookbook

Lasagna

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Lasagna

Plant Based Lasagna
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Servings: 8 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

Ragu
  • 2 Bags Beyond Beef
  • 1 Large Onion Small Dice
  • 56 oz Rao’s Tomato Basil
  • 2 tsp Italian Seasoning
  • Salt and Pepper to taste
Bechamel
  • 1 Portion Cashew Beshamel
Assembly
  • 16 oz Pasta Sheet
  • 8 oz Violife Shredded Mozzarella 1 Bag
  • 12 oz Miyoko’s Vegan Mozzarella 1.5 packet

Method
 

Make Ragu
  1. Sauté the diced onions until translucent. Add the beef ground and sauté until heated all the way through. Add the marinara sauce and bring to a simmer. Let the mixture simmer while you are making the bechamel.
Make Bechamel
  1. Make bechamle
Assembly
  1. Assemble as follows.
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