Add milk, nutritional yeast, flour, miso, white pepper, and half of the salt to the mixing bowl. Cook the sauce for 10 minutes / 212°F|100°C / speed 2 / stir. Once cooked, remove from the mixing bowl and reserve for later. Clean out the mixing bowl very well.
Peel and quarter your onion then add to the mixing bowl along with the garlic, mushroom, carrot and celery. Chop the vegetables for 10 seconds / speed 6. Scrape down the sides.
Add half of your vegetable oil to the mixing bowl and sauté the vegetables with the measuring cup removed for 5 minutes. Once cooked, remove your vegetables from the mixing bowl and reserve for later.
Add the impossible beef to the mixing bowl with the remaining vegetable oil and sauté for 12 minutes.
Add your red wine and vegetables back to the mixing bowl then sauté again for 10 minutes to reduce the wine.
Add your canned tomatoes, tomato puree, salt, sugar and stock to the mixing bowl. Cook the sauce and remove the measuring cup for 20 minutes / 212°F|100°C / speed 2 / stir. Once cooked, adjust your seasoning.
Preheat your oven to 160°C / 320°F. Place half of your white sauce in the bottom of an oven proof dish, spread evenly across the base. Place sheets of lasagna across the white sauce, then add half of your meat mix on top of the sauce. Cover the meat sauce with a layer of pasta then add the remaining meat sauce on top. Add another layer of pasta, then finish off with the leftover white sauce. Sprinkle the cheese on top and then bake for 45 minutes until the pasta is cooked and tender.
Enjoy your dish!
