THE BEST VEGETARIAN ＂MEAT＂ LASAGNA ｜｜ My in-laws loved it!!
Episode Stats
Words per Minute
159.95984
Summary
In this episode, I make a vegetarian, kosher lasagna using a meat substitute called Beyond Meat. Since my husband has a soy allergy, we can't use a lot of fake meats. This is one that we can absolutely use and it tastes delicious!
Transcript
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Hello beautiful ladies and welcome to today's video where I'm going to show you how to make
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So one thing you should know about me, when I cook in the kitchen, I don't really use
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I kind of throw things in the pot and do things for taste more than anything else.
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So if I don't really have specific measurements, that's why.
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The first thing I'm going to do is I'm going to cut up two onions and I'm just going to
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That's what we'll be using today is a meat substitute.
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And since my husband has a soy allergy, we can't use a lot of different kinds of fake
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This is one that we can absolutely use and I love it.
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So the first thing I'm going to do is I'm just going to take this, slice it in half and
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One of the things that I love about this recipe is just how simple it is.
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I read a few different lasagna recipes and took the best things from each one and then just
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So I'm only cutting up one onion because I'm only going to be using one pound of Beyond
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And I don't want there to be more onion than there is meat.
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So while the oven is heating up, you might hear that whirring sound, that's the oven.
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I have this specifically for these videos so that I could make food in front of you since
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my stove is over there and it's not the best for filming.
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So I'm going to fill up this pot with water and we're going to boil our lasagna noodles.
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Now with lasagna noodles, you don't want to overcook them because they can get mushy very,
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You're cooking them and you put a lot of different kind of moisture in the food.
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So you want to get these really al dente more than totally cooked, which means you're going
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to probably want to boil them for like 10 to 12 minutes rather than 12 to 14 minutes.
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Now these are from Hy-Vee and these are OU kosher.
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For those of you who don't know, the kosher certification on a lot of boxes is a O with
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a U inside or it's a circle with a K or a star with a K. Things like that tell us that
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So if you're looking for lasagna noodles and you're in the Nebraska area, then these will
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So I'm just going to put in a little bit of olive oil into this water because I want to
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make sure that these lasagna noodles don't stick together.
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That would be a really annoying outcome, so what we do is we put in a little bit of olive
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oil just to make sure that those noodles don't stick together.
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So while this water is coming to a boil, I am going to put some olive oil in this pan,
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just a little bit, maybe a little more than that, and then I'm going to start frying up
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Those onions are now going to be mixed in with my Beyond Meat, but first we want to fry
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So we've got this coming to a boil and we've got our onions frying, they smell delicious.
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What I'm going to do in the meantime is make up our cheese mixture.
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So in Omaha, we have a hard time getting Parmesan cheese that's kosher, so I don't really have
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Instead we're going to be using mozzarella and ricotta.
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So the mozzarella we're just going to lay on top, but the ricotta we're going to do something
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So what we're going to do is I'm going to take some of this ricotta cheese, crack an egg into
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it, put some oregano, salt and pepper in, and then we'll have a little bit more of a delicious
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Ricotta can tend to be a little bit bland, so if you put in the stuff that we want to
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So like I said, I don't really like to work with measurements, so I'm just going to spoon
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So I just spooned about half, a little more than half of this ricotta package into this
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And I am going to crack an egg into this mixture.
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And before I mix that ricotta cheese mixture together, I'm actually going to add my meat
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into this pan, if I can get it out of the package.
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I'll just repeat myself, just for anybody who's only just joining us.
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And I'm just breaking it up into smaller pieces so that it becomes more of a meat sauce.
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So this is what the meat mixture is looking like.
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And over here, we've got our water almost coming to a boil.
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And over here, we've got our ricotta egg and cheese mixture.
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So now that this is cooking and sizzling up and this is coming to a boil, I can continue
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So I am just taking my whisk and I'm feeding this egg into my ricotta cheese.
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And I'm just going to do that until it's completely blended together.
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And before I actually finish doing that, I am going to add a couple of seasonings.
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So what I'm going to be adding to this is just a little bit of, if I can find it, I'm going
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to do a little bit of oregano, a little bit of paprika, and a little bit of salt and pepper.
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So the first thing we're going to do is throw in a little bit of oregano.
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Now what I usually do is until I see kind of the top is covered, I feel like that's a good place to stop.
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And now I'm just going to put in a little bit of paprika and just a little bit of pepper and a little bit of salt.
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And as you're mixing it, you'll kind of see the color of all of your spices in your mixture.
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And you can kind of tell, at least for me, whether or not you feel like there's enough of the oregano, of the paprika.
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I mean, it's easy for me to look and see, okay, I don't think there might be enough oregano
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because I'm not seeing it as often as I'm putting this mixture together as I would like.
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I've grabbed some more tools from the other side of the kitchen.
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This is going to be the can that we're going to make our lasagna in.
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I'm going to use this cookie sheet with a paper towel over it to take these noodles and lay them flat.
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I don't, like I said before, I don't want them sticking to each other.
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You can already see these two are sticking to each other.
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And for the meat here, what I'm going to do is I'm going to pour in some marinara sauce.
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And I'm just going to dump in a whole lot of that.
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But I'm going to just mix this all in with our meat mixture.
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So as you can see here, this is our meat mixture.
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We've got marinara sauce, onions, and some of that fake meat.
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And here is the ricotta cheese now that it has been mixed together.
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And even though it's not on the stove, I'm going to throw in some Italian seasoning.
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Now normally I would do this on the stove, but because we're using the induction cooktop,
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things are a little bit more, you know, out of the normal for me.
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But this is still pretty hot, so I don't think it will make too much of a difference.
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Okay guys, so I shifted our view over to the pan here.
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So what we're going to do is I'm going to take enough of this meat sauce to cover the bottom of the pan.
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So you don't want to take all of it because you want to have some layers.
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But we're just going to take enough that we can get a good cover of the bottom of the pan.
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Next thing that we're going to do is I'm going to lay out these layers of the lasagna.
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So you want to make sure that they overlap so that the whole lasagna sticks together.
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And then I'm going to take this ricotta mixture and I'm just going to spread it over the top.
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Now we're going to take some mozzarella cheese and sprinkle it over the top of this.
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Next we're going to take another layer of the meat sauce.
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So I'm just going to go ahead and finish this and then we'll pop it into the oven.
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And if you run out of meat sauce, just do what I'm doing.
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So I've covered up my lasagna with some Reynolds wrap.
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I'm going to pop it into the oven at 375 for about 20-25 minutes.
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And then we'll take off the Reynolds wrap and put it back in at 400 degrees for about 10-15, maybe 20 minutes depending on what I think it needs.
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And we'll pull it out and see what it looks like.
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And I'm just going to enjoy some artifacts and see what it looks like.
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and that's the finished food I always say that's the finished look so I'm
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wondering if I should play with that's the finished food you guys tell me I'm
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gonna give this a taste and see how it is it looks and smells really good
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yeah you'll like this you guys thank you guys so much for watching today's video
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please subscribe to my channel and my blog if you haven't already head over to
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my Twitter and Instagram and follow me there and I'll see you guys in my next