It’s not “IMPOSSIBLE”! DELICIOUS VEGAN lasagna!

Text and photos by Chef Joey

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Joey!🍇🍞🇮🇹🍜🍝🎂🍰🍪

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Joey’s Gigi! … You can also make vegan marinara sauce!

Having invited friends over for the holiday and realizing they did not need me gave me a chance to try out the IMPOSSIBLE meat – a plant-based, vegan alternative to conventional hamburger. It’s made from a bunch of vegetables – the majority is beets and carrots. It has a benign taste, but it resembles meat when you’re chewing it. I assembled a lasagna the way I normally would and baked it. To be honest, you couldn’t tell the difference!

It had a wonderful lasagna flavors and it wasn’t as heavy. What I did was the following:

I mixed the “meat”…
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… with 1/2 cup bread crumbs

1/4 cup ground Parmesan cheese

2 cloves of mashed garlic

a teaspoon of fennel seeds

chopped parsley

and 2 eggs

I mixed it and then I fried this mixture in a little bit of sunflower oil.

I made my standard sauce …

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… of 5 cloves of garlic and a handful of parsley that I purée in a nutri bullet

Plus 2 tablespoons of fennel seeds.

Then heat that up in a little sunflower oil

And add 4 – 28 oounce cans of ground tomatoes – stir in 1 can of water. Then I swish each can with and cook for about 2 hours . I then make a béchamel with 1/2 gallon of milk:

melt 1/4 stick of butter in a pan and add 3 tablespoons of flour and mix with a whisk and slowly add the milk and keep stirring over a low heat to keep it thick – add a 1/2 tsp of nutmeg set aside.

To assemble the lasagna take your large pan and add a thin layer of sauce to the bottom and sprinkle with bread crumbs … this stops the lasagna from sticking … place your lasagna noodles across the bottom …

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… – I prefer the no bake style.

Cover with sauce – add the entire meat mixture.

Then cover with a little more sauce and place the next layer.

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Cover with a slight amount of sauce and layer shredded mozzarella and sprinkle Parmesan over that – you can even add Asiago, if you want!

Cover with a bit more sauce add a layer of noodles and pour the béchamel over the top – let it set.

For a bit to let the noodles expand if you used the no bake – cover with foil and bake 350 for 25 mins, then uncover and cook another 10 min.

Insert a dull knife blade in the middle and pull it out. If the knife is warm, you are good to go. Let it sit for 5 mins before cutting – and enjoy!