Beyond Beef Lasagna
Layers of noodles hold a creamy cashew ricotta smothered in saucy beyond beef. This Beyond Beef Lasagna is the perfect plant based meal to slow transition you into this way of eating. Bonus: It comes together quickly so you can eat fancy, even during the week!
Making The Switch
When I first decided to make the switch from the standard American diet to a mostly plant based one, I was all in. I am an “all or nothing” type of person (which can sometimes be a fault) so I was going in head first and I expected to succeed. While it was difficult in the beginning, I found that after my taste buds were able to change and actually “taste” real food, I began to love this way of eating. So much so that I have made it my passion to develop plant based recipes and blog about them!
I do know that not everyone is an all or nothing type of person. Some of you out there are more of a “dip your toe in the water” type, rather than a” jump right in” type. If that is you, Beyond Beef or other faux meats such as impossible meat are going to be helpful to you.
A Healthy Transition
You may be wondering if faux meats are healthy or not. My simple answer is no, not really. This more or less depends on the brand, but most faux meats contain as much saturated fat as regular beef burgers and they are a processed food. The upside is, there is no cholesterol in Beyond Beef. Still, I would argue that if you are not going plant based for ethical reasons, then using a grass-fed beef in this recipe would be another transition option if you are not ready to dive fully in. So why then, is this a better for you recipe?
The biggest reason is the cheese. There is not saturated fat/cholesterol laden, hormone concentrated cheese at all in this recipe. Instead, it is replaced with healthy cashews and beans! These are not only high in protein, but heavy also on other important vitamins and nutrients. I have two versions of a ricotta cheese. Try my Vegan Ricotta Manicotti for an even richer more delectable ricotta. You could use that recipe in this lasagna, but this is my weeknight lasagna so I developed a quicker recipe. It also tastes so good!
How Does It Taste?
If you are wondering how lasagna without cheese can taste good, welcome to plant based eating! This is one of the reasons I love eating this way. I am always surprised how replacing simple ingredients with plant based ones can taste so good. The cashew ricotta in this recipe is a star ingredient. It is creamy with a slightly tangy/ cheesy flavor.
The Beyond Beef will satisfy your taste for meat as it has a ground beefy flavor and the texture is pretty spot on. It tastes really good with the cashew ricotta and when you add the sauce and noodles you have a delicious lasagna!
I do use a jarred spaghetti sauce in this recipe so that it is quick and easy. In fact, the whole recipe comes together really fast! Just brown the “beef” and pour the jar of sauce over it and heat through. Then blend up the cashews with the other ingredients for the cheese. Use no-boil lasagna noodles, layer it all together, and pop it in the oven. Easy!
I hope you love this recipe wether you are transitioning to plant based eating or you are already an expert eater. Food should be enjoyed….so….enjoy!
~Lora
Beyond Beef Lasagna
Equipment
- 1 high speed blender
- 1 9x13 baking pan
Ingredients
- 9 no boil lasagna noodles
For The Ricotta
- ½ cup raw cashews
- 1 14oz can navy beans
- 1 Tbsp nutritional yeast
- 2 cloves garlic peeled
- 1 lemon juiced (1-2 Tbsp)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- pepper to taste
For The Sauce
- 1 lb Beyond Beef Crumbles
- 1 36oz jar spaghetti sauce
Instructions
- Preheat oven to 400° F
For The Ricotta
- Place all ingredients in a high speed blender and blend on high until mixture is smooth and creamy. Stop and scrape down sides if necessary before blending until smooth.
For The Sauce
- Brown 1 lb of Beyond Beef or meatless beef crumbles in a large saucepan.
- Pour spaghetti sauce over the "beef" and heat until warm.
Layer The Lasagna
- Spoon a thin layer of sauce onto the bottom of a 9X13 baking pan.
- Add 3 no-boil lasagna noodles over the sauce.
- Top the noodles with ½ cup of the ricotta mixture and smooth out so the noodle layer is covered.
- Spoon sauce over the ricotta layer.
- Repeat in layers. I was able to use up the ricotta and sauce with three layers of noodles.
- If any sauce remains, pour over top before baking.
- Cover with tin foil and bake at 400° for 45 minutes or until noodles are soft.
- Let stand 5-10 minutes before serving.
Nutrition
