Epic Plant Based Lasagna

March 07, 2022

Julia Mark, finalist from Masterchef Canada made us this delicious plant based Lasagna you must try! It features our Smooth and Creamy Cashew Meadow block and Spinach and Artichoke party dip.

Ingredients

9-12 Lasagna noodles

1 Tbsp extra virgin olive oil

2 packages of ground Beyond Meat (36g)

1 tsp red pepper flakes

2 tsp dried oregano

1/2 tsp garlic salt

6 cups diced mushrooms

6 cloves of garlic

1 Tbsp extra virgin olive oil

1 tsp garlic salt

pepper

2.5 cups diced asparagus

3 cups spinach

1.5 cups oat cream (or any unsweetened non dairy creamer)

1 cup vegetable stock

1/2 the package of Spread Em' Kitchen "The Meadow" Cashew Cheeze Block

Zest of 1 lemon

1 Tbsp lemon juice

1/2 cup of chopped fresh basil

1 tub of Spread Em' Kitchen Spinach and Artichoke dip

1 bulb roasted garlic

2 Tbsp minced Italian parsley

2 tsp lemon juice

salt

pepper

Cooking Instructions

Step 1:

Prepare 1 bulb of roasted garlic by cutting the tops off, drizzling with olive oil and wrapping in tin foil. Put this in the air fryer at 385°F for 20 minutes. Or in the oven at 400°F degrees for 30 minutes

Step 2:

Heat a large pan on medium high heat with the olive oil. Add in the beyond meat and use a wooden spoon to break it up into an even layer. Let it brown for 5 minutes before mixing, then add in red pepper flakes, oregano and garlic salt. Mix it up and cook for another 5 minutes. Remove from the pan and set aside.

Step 3:

Prepare your mushrooms by using a wet paper towel to gently clean them off. Dice them into small cubes and mince the garlic. Add olive oil to the previously used pan and heat on medium high. Add in mushrooms and cook them down until the water has evaporated and they start to brown. Lastly, add in garlic, garlic salt and pepper. Cook for another minute.

Step 4:

Add your diced asparagus to the mushrooms and sauté for 1 minute, adding more oil if needed. Put the beyond meat back in the pan with the mushrooms and asparagus and mix until combined.

Step 5:

Pour in the oat cream, vegetable stock and mix. Let it reduce for 3-4 minutes until thickened. Turn the heat off and add in your spinach.

Step 6:

Lastly add in lemon juice, lemon zest, fresh basil and more salt and pepper to taste. Set this mixture aside

Spinach and Artichoke Layer

Step 7:

In a separate bowl mix together the remaining ingredients.

Step 8:

In a 9x13 baking dish, spread a layer of the meat mixture on the bottom. Lay your noodles across length wise.

Step 9:

Spread the spinach and artichoke mixture across the tops of the noodles. Ladle on another scoop of the beyond meat and vegetables.

Step 10:

Repeat this until you have reached the top of your dish. Crumble bits of "The Meadow" Cashew Cheeze Block on top.

Step 11:

For "oven ready" noodles, pour over 1/2 cup of water over the lasagna and bake for 1 hour at 350°F. Or pre-cook your noodles according to the box instructions if using the regular non oven ready kind.

Step 12:

Garnish with fresh chopped basil and more crumbled bits of "The Meadow" Cashew Cheeze Block.

Enjoy!