Ingredients

1. 1 pack Lasagna Pasts Sheets (using 10)

2. 1 pack ground Impossible meat

3. 1 tub Kite Hill Ricotta Cheese

4. Bottle of JustEgg

5. 1/2 chopped Brown Onion

6. 1 Garlic clove minced

7. Follow Your Heart Pizzeria Cheese Blend

8. Dried Parsley Flakes

9. Mezzetta Plum Sauce Bottle

Let’s Make It!

Cheese Blend

1. Add whole tub of ricotta cheese to mixing bowl

2. Add 2-3 TBSP of JustEgg to cheese and mix

3. Sprinkle a generous amount of dried parsley flakes

4. Sprinkle generous amount of pizzeria blend

5. Blend together and divide into 10 balls, set aside

Pasta

1. Boil 10 sheets of lasagna pasta, based on box instructions, strain and set aside. Lay pasta flat so it cools straight

Tuscan Spice Blend (you will have left over)

1. 1 TBSP rosemary

2. 2 TBSP dried basil

3. 2 TBSP Dried parsley

4. 2 TBSP Garlic powder

5. 2 TBSP Onion powder

6. 2 TBSP Paprika

7. 1.5 TBSP Red Pepper Flakes (based on preference)

8. 1 TBSP Dried Thyme

9. 1 TBSP Cracked Pepper

10. 1 TBSP Salt

Meat Sauce

1. Heat pan with olive oil to medium heat. Add ground impossible meat and brown. Add chopped onion and garlic to pan and sauté for 30 seconds

2. Season with tuscan blend, to taste

3. Add whole bottle of Mezzetta sauce blend to meat and simmer on low to combine flavor. Taste and add tuscan seasoning if needed. 10 minutes

Rolls

1. Preheat oven to 375 degrees

2. Spoon 3-4 spoonfuls of meat sauce into your baking dish bottom, spread

3. Assemble the rolls. Lay a pasta sheet out, spread 1 cheese ball throughout whole pasta, then layer the meat sauce on top of cheese.

4. Begin rolling your lasagna, not too tight, nothing should fall out. Repeat for each pasta. Place into baking dish

5. Using the rest of your meat sauce, top each roll in baking dish with remaining sauce. Sprinkle more pizzeria blend onto rolls and cover with foil

6. Bake 25 minutes, remove foil and bake an additional 5 minutes

7. Enjoy!