It’s been a while, but I’ve been cooking a little bit more recently, and I just made something that I’ve been itching to do! My own vegetarian lasagna! I am 100% a sucker for lasagna, any pasta really, but specifically lasagna. I’ve been known to enjoy those tiny Stouffer’s veggie lasagnas that taste oh so good, and are definitely oh so bad for you. I’ve also made a plan little cheese lasagna, but they’re never quite right… until now.
In typical Amanda fashion I didn’t plan this out ahead of time so, I don’t have that fancy picture of all the ingredients I used, and as usual, my images are right on brand of being messy and delicious looking over staged and perfect because it absolutely fell apart the second I took it out of the pan 😉
One package of Beyond Beef
4 cups of spinach and kale mixture (I use frozen)
Pasta Sauce- I love using either a tomato basil sauce or a mushroom garlic sauce. It’s truly whatever you prefer.
Shredded Cheese- I use Mexican blend cheese, because it’s my favorite kind.
Boil your lasagna noodles
Cook up the package of beyond beef, according to the packaging, in a frying pan with a little oil and seasoning of your choosing.
Cook up the spinach and kale in a frying pan with oil and seasonings as well.
When the spinach and kale are almost done, toss the beyond beef back into the frying pan and toss it with the veggies to mix it all together.
Take your pan- size depending on how many people you’re attempting to feed.
Put a layer of sauce on the bottom of the pan
Begin layering your lasagna noodles
Add your beyond beef and veggie mixture
Add as much cheese as you like
Add more sauce
And keep repeating this until satisfied.
The amount of cheese and sauce is entirely up to you. I like just enough sauce to keep it from being dry, but I don’t like an overwhelming amount.
This meal was incredibly filling and lasted me at least three meals I believe and my god it was so good. It was very easy to make and if more than one burner worked on my stove it would have been nice and quick too. I will absolutely be making this again. I do hope the next time I make it I can do it with some vegan shredded cheese, oh that’ll be good!