Ravioli Lasagna

When you are craving lasagna but want something a little more low maintenance, you need to make this Ravioli Lasagna! Vegan ravioli is layered between a delicious marinara sauce, tofu ricotta and vegan mozzarella. This is a BEAST of a casserole – mine was bubbling over – that can serve a big crowd!

here’s what you need

ingredients

• avocado oil
• yellow onion
• garlic
• Beyond Meat Italian Sausage – see notes for other options
• tomato paste
• Italian seasoning
• crushed tomatoes
• marinara
• vegan ricotta
• vegan ravioli – I used Trader Joe’s
• vegan mozzarella – I used Daiya
• fresh basil

equipment

You will need a 9×13 baking dish and a stock pot!

steps

step 1: make the sauce

We are making the sauce for this ravioli lasagna – but don’t worry, it is a simple sauce to make that packs in lots of flavor.

Heat the oil in a stock pot over medium heat. Add the onion, garlic, sausage, tomato paste & Italian seasoning. Crumble the sausage with a wooden spoon and cook down for 5-8 minutes, stirring frequently.

Add the crushed tomatoes & marinara sauce and stir to combine. Turn the heat to low and simmer for 20 minutes.

step 2: make it cheesy

This recipe calls for vegan ricotta. And if you’ve been around TSV long enough, you know I love to use my Tofu Ricotta recipe. It is healthy, simple and packs in a ton of protein.

But, you could also go with the pre-made stuff from the store!

If you are making my recipe, you just need to add everything to a food processor and blend until smooth. It seriously adds the perfect creamy texture to this!

step 3: assemble & bake

Now that we have everything prepped, it is time to assemble. The great thing about this recipe is that you don’t have to pre-cook the ravioli. We’re just adding them to the casserole straight from the fridge.

Add 1/3 of the sauce to the bottom of the baking dish. Add 1/2 of the (uncooked) ravioli – place in an even layer over the sauce. Spread all of the vegan ricotta over the ravioli and top with 1/3 of the sauce. Add another layer of ravioli, the rest of the sauce and finish with the vegan mozzarella.

Cover the casserole with foil and place in the oven for 30 minutes – I like to put the baking dish on a baking sheet in case it bubbles over in the oven.

Remove the foil and bake for another 10 minutes – for a crispier top, turn the oven to broil for the last few minutes.

step 4: serve

Pull the ravioli lasagna out of the oven and top it with some fresh basil – if you don’t have any, no worries, it will still taste great!

Spoon the casserole onto plates and you are ready to dig in.

This is such a fun play on lasagna that everyone will love. And you can get a different flavor each time by using ravioli with different fillings!

tips & tricks

If you’re not into Beyond Meat sausage, you can sub a different vegan sausage, cooked lentils or omit it altogether.

If you are using my tofu ricotta recipe, just make one batch for this recipe. You can also buy it pre-made.

I used the vegan ravioli from Trader Joe’s, but you can sub another brand.