Ravioli Lasagna
This Ravioli Lasagna is the ultimate family dinner! It is easy to assemble, feeds a crowd and is 100% dairy-free!
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 pound Beyond Meat Italian Sausage see notes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 28-ounce can crushed tomatoes I used fire roasted
- 1 25-ounce jar marinara
- 16 ounces vegan ricotta see notes
- 36 ounces vegan ravioli see notes
- 1 cup shredded vegan mozzarella I used Daiya
- fresh basil for serving, optional
Instructions
- Preheat the oven to 425 degrees and grab a 9x13 baking dish.
- 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.
- While the sauce is simmering, prep the ricotta (if making from scratch).
- To assemble, add 1/3 of the sauce to the bottom of the baking dish. Add 1/2 of the (uncooked) ravioli 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 with foil and place in the oven for 30 minutes. Remove the foil and bake for another 10 minutes - for a crispier top, turn the oven to broil for the last few minutes.
- Remove from the oven, top with fresh basil and spoon onto plates.
Video
Notes
- 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.
Nutrition
Calories: 612kcal | Carbohydrates: 55g | Protein: 22g | Fat: 34g