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Plant-based "Meat" Lasagna
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This super-healthy vegetable lasagna is hearty, full of vegetables, and tastes exceptionally awesome. Even meat eaters will love this recipe!
Ingredients
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ Tbsp Italian seasoning
- 1 Tbsp kosher salt
- 2 Tbsp olive oil
- 1 cup onion (chopped)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup asiago cheese
- 16 oz plant-based ground meat (or vegetarian protein crumbles)
- 1 can diced tomatoes, 28 oz.
- 9 oven-ready lasagna pasta
- parmesan cheese (as desired)
- cooking spray
Preparation
- Place chopped onions into a microwave-safe dish, add olive oil and mix.
- Place the WIRE RACK into the oven followed by the dish on top of the WIRE RACK. Press the Airfry/Broil/Combo button 4 times (COMBO 1). Set dial for 8 minutes. Press Start.
- While onions are cooking, put the plant-based ground meat in a medium microwave-safe bowl, add garlic powder, Italian seasoning, salt and pepper, and mix well.
- Remove cooked onions from oven. Combine to the meat mixture. Place mixture into the oven. Press Microwave once (1000W). Set dial for 7 minutes. Press Start. Halfway through, open oven and crumble mixture with a fork, close door. Press Start.
- Combine diced tomatoes to the mixture. Place bowl back into the oven. Press Microwave once (1000W). Set dial for 2 minutes. Press Start.
- In a separate bowl, mix ricotta, asiago cheese and 1 cup of mozzarella cheese.
- Coat a 9×9” baking dish with cooking spray. Lay pasta next to each other, covering bottom of dish, spread half of the ricotta mixture over pasta, followed by a layer of the meat mixture (around 1½ cups) and repeat. Spread remaining meat mixture on top and sprinkle with parmesan if desired. It is possible to have more/less layers depending on amount of meat between pasta.
- Place dish into the oven. Press Convection Bake 5 times (375°F). Set dial for 30 minutes. Press Start.
- After lasagna is cooked, carefully remove from oven and sprinkle with the reserved cup of mozzarella cheese. Place back into the oven and bake for another 10 minutes at 375°F.
Allow lasagna to cool for five minutes before serving. Enjoy!
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Plant-based "Meat" Lasagna
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