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Big Lasagna with White Bean Ricotta
Weekend project · 45 min +

Big Lasagna with White Bean Ricotta

A rich plant-based bolognese, a garlicky white bean ricotta that honestly rivals the real thing, spinach and melty cheese, layered high and baked until bubbling. It feeds a crowd, and it tastes even better on day two.

Kid-friendly · how to serve it to kids
Hands-on
50 min
Hands-off
1 hr
Total
1 hr 50
Dishes
4
26gprotein512cal66gcarbs16gfatper serving · $2.98
Skill Meal-prep friendlyoven · stove · blender

Method

  1. 1

    Heat the oven to 375°F.

  2. 2

    Boil the noodles until just bendable. Drain and lay flat on an oiled tray.

  3. 3

    Brown the Impossible Beef in the oil, breaking it up, then add the garlic and seasoning. Stir in the marinara and simmer.

  4. 4

    Blend the white beans, nutritional yeast, lemon and a big pinch of salt until thick but a little textured. Fold in the chopped spinach.

  5. 5

    Layer in a 9 x 13 dish: sauce, noodles, ricotta, sauce. Repeat twice, ending with sauce and the cheese.

  6. 6

    Cover with foil and bake, then uncover and bake until bubbling and golden.

  7. 7

    Rest 15 minutes before cutting, or it'll slide apart.

Storage

Keeps 5 days in the fridge. Freeze whole or in slices for 3 months.

Good to know
  • Lentils make a great bolognese too. Use 4 cups cooked and simmer them in the sauce for 10 minutes.

For little ones

Feeding kids plant-based

A family dinner classic. Serve as is.

Their portion: about half your servingabout 280 cal · 14 g protein of their 19 g a day

Nutrition

per serving
Calories
512
Protein
26g
Carbs
66g
Fat
16g
Fiber
11g
Sodium
1010mg
Contains soyContains glutenPeanut-free

Calculated from ingredient reference data. Brand labels vary.

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