You guys, we did it. We had a dream, and we made that dream come true. Introducing our epic ravioli stuffed lasagna, that’s right, a lasagna stuffed with ravioli + a bunch of other goodies, and topped with a stretchy cashew mozzarella. This will not disappoint, we promise! This is one of those “vegan recipes to impress non-vegans”, and if those have a proper name please correct me haha.

Check out our recipe video below and let us know what you think!

If you’re reading this, Chris and I are in Portland, or at least on our way up from Los Angeles, and we are so stoked to finally visit and eat all of the vegan food :p We are planning to have videos and blog posts up documenting our trip, so stay tuned!
This recipe is yet another collaboration with our girl Caitlin Shoemaker of the From My Bowl blog and epic youtube channel that you definitely should check out if you haven’t already. We both decided we were going to make a pasta bake recipe, so here is what we both came up with!
Of course you know what we made, but you neeeed to check out her creation: Vegan Pesto Pasta Bake w/ Sun Dried Tomatoes & Avocado that is gluten- nut- AND oil-free, can I get a what what. You can find her recipe post here on her blog, and also check out her youtube recipe video as well!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Epic Vegan Ravioli Stuffed Lasagna w/ Stretchy Cashew Mozzarella {oil-free}

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour 10 minutes
• Yield: 9

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Description

All of your dreams will come true with this ravioli stuffed lasagna!

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Ingredients

Vegan Ravioli Lasagna

• 18–24 vegan raviolis (We used Rising Moon Organic Garlic & Roasted Veggie Ravioli), cooked
• 6 no-boil uncooked lasagna noodles
• 1/2 package vegan ricotta (we used Kite Hill)
• 1 jar oil-free marina (we used Engine 2)
• 1 large zucchini (for about 32 1/4″ thick rounds)
• 1 recipe vegan mozzarella* (below)
• 3–4 leaves fresh basil, chopped small
• Casserole baking dish (ours was 8 x 8 x 2.75″)

Stretchy Vegan Cashew Mozzarella

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Instructions

Vegan Ravioli Lasagna

1. Cook raviolis according to package directions, then preheat oven to 350 F and grab your casserole dish.
2. Add sauce to the bottom of the pan, then top with 2 lasagna noodles, ricotta, about 9 raviolis, about 16 zucchini rounds, and repeat until you have formed 2 layers, or as fits in your pan. Top with the homemade vegan mozzarella, followed by more ricotta (if any remains) and fresh basil.
3. Cover the baking pan with aluminum foil, and bake for 35-40 minutes, or until top is slightly browned and noodles are cooked through.
4. Remove from oven and cool for 10-15 minutes, then slice into 4 and serve!

Notes

• Mozzarella inspired by Vedged Out and itdoesnttastelikechicken.
• If you don’t want to make your own mozzarella, we recommend Miyoko’s!

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Entree
• Cuisine: Italian

Nutrition facts label provided by Nutri Fox.

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