Tradish Lasagna

Tradish Lasagna



Prep Time: 25 Min
Cook Time: 2 + Hours

Yields: 8 Slices

WHAT YOU NEED

SAUCE

• 340g Impossible Foods Beef
• 3 Tbsp. EVOO
• 1 Tbsp. Pepperoncini in Oil
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 4 cloves Garlic, crushed & minced
• 340g Yves Italian Veggie Ground
• 1 Tbsp. Tomato Paste
• 3/4 C White Wine
• 796ml Fire Roasted Crushed Tomatoes
• 1 C Passata
• 1 1/2 C Water
• 10 Fresh Basil leaves
• 1 Tsp. + Pink Salt

FILLING

• 460g Full Fat Ricotta
• 1 Large Free Range Egg
• 4 cloves Garlic, crushed & minced 
• 1/2 C Pizza Mozzarella, shredded
• 1/4 C Grana Padano, shredded
• 1 Tbsp. Fresh Basil, chopped
• 1 Tsp. Italian Seasoning
• Few Dashes Nutmeg
• 1 Tsp. Sea Salt 
• EXTRAS
  
• 360g x2 Fresh Lasagna Sheets
• 3 C Pizza Mozzarella, shredded
• Fresh Parsley, Fresh Basil, Grana Padano - Garnish

• SAUCE - Add the Impossible beef to a skillet set to medium heat. Break it up in to smaller crumbles as it browns in the pan. Once browned, transfer to a bowl and return the skillet to the heat. Add the EVOO, pepperoncini, and chopped garlic. Once heated, drop in the basil leaves and let everything sizzle for about a minute before adding the onion, celery, carrot, and a generous pinch of pink salt. Stir and cook about 5 minutes until veggies have started to go tender. Add the tomato paste and continue to cook another minute before adding the wine. Simmer until reduced before returning the Impossible beef back to the pan along with the YVES veggie ground. Stir together until the veggie ground is warmed through. Pour in the tomatoes, water, and passata, and stir together. Bring to a boil and once boiled, add the tsp. of salt, cover, and reduce heat to medium low. Simmer for 20 minutes, remove cover, and continue to simmer for another 40ish minutes until thick and rich.
• FILLING - Mix together all of the ingredients in a medium sized mixing bowl and set aside.

• Preheat oven to 350 F
• ASSEMBLY - Begin by spraying the inside of a 9" x 14" baking dish with cooking spray. Ladle some of the meaty sauce into the baking dish and spread it around to coat. Place 4 sheets to form a layer. Ladle some sauce on to the sheets and spread it to coat. Sprinkle with 3/4 C pizza mozzarella and place four more sheets down. Spread the entire batch of filling on to the lasagna now, spreading to coat everything evenly. Dollop sauce around the ricotta layer and sprinkle with 3/4 C pizza mozz. Place another 4 sheets down and ladle over half of what's left of the sauce. Spread around and sprinkle over 3/4 C pizza mozz. Place 4 more sheets for our top layer and spread all of the remaining sauce over the top. Sprinkle with remaining pizza mozzarella.
• Cover the lasagna and place in to the oven to bake for 40 minutes. Remove cover and continue to bake 15 - 20 until bubbly and golden on top. If desired, switch to BROIL 500 F for a minute or two for additional crisp action.
• Remove lasagna and set on to a wire cooling rack for at least 15 minutes before slicing and serving. Serve each slice with fresh parsley, basil, and additional grana padano if desired. ENJOY!

NOTES:
** You can thin out your sauce with water if you find it too thick to spread out between the layers. Just make sure to taste it again and adjust salt if needed.
** You can certainly use traditional lasagna sheets if desired. Boil to al dente, strain, and assemble. Just keep in mind that the lasagna will need to cook longer than the fresh sheets

HAPPY VEG