I made lasagna for the first time, and it was pretty good. Here's how I made it:


A note about the ingredients: I tend to completely use up each ingredient I buy, so the extact sizes I've used are flexable.
  • Lasagna sheets (fresh or "oven ready")
  • Mozzerlla cheese, 470 grams shredded
  • Parmesan cheese, 60 grams shredded or shaved


  • olive oil (extra-virgin)
  • pinch of salt
  • bell pepper
  • zucchini
  • medium yellow onion
  • garlic, minced


  • olive oil (extra-virgin)
  • salt and pepper
  • garlic, minced
  • can of diced tomatoes, 798 mL
  • fresh basil, 20-30 grams
  • Beyond meat, 340 grams

Cheese Filling

  • fresh spinach, 150-250 grams (or 10 ounce frozen)
  • ricotta cheese, 500 grams
  • egg, large
  • balsamic vinegar, 2 tablespoons


  1. Preheat oven to 425 °F. Finely chop vegetables. Drain the can of tomatoes in a sieve or fine colander. Grease your pan with butter.
  2. In a medium stockpot or large saucepan, sautee spinach with olive oil until wilted. Remove to a bowl.
  3. In the same pan, add olive oil, vegetables, and beyond meat. Cook, stirring until "meat" is no longer pink and vegetables golden.
  4. Add the drained tomatoes, olive oil, garlic, basil, salt, and pepper to a blender or food processor. Pulse about 10 times until smooth.
  5. Add the ricotta cheese, balsamic vinegar, and the egg to the bowl of spinach and combine.
  6. Assemble the noodles and filling, starting with the tomato sauce and mozzerlla, then ricotta cheese. Alternate until there are no fillings left. Spread remaining mozzerlla cheese and parmesan cheese over the top layer of sauce.
  7. Bake for 30-40 minutes, rotating the pan halfway through. Let stand for 10-15 minutes and serve!