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serving of ravioli lasagna in a white bowl
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5 from 28 votes

Ravioli Lasagna with Plant Based Bolognese

Your family is going to love this hearty Ravioli Lasagna made with Plant Based Bolognese. It tastes and cooks just like meat from cows, but it’s meat from plants!
Prep Time20 minutes
Cook Time1 hour 55 minutes
Total Time2 hours 15 minutes
Course: Entree
Cuisine: Italian
Servings: 9
Calories: 735kcal

Ingredients

Plant Based Bolognese Sauce

  • 2 tablespoon butter
  • ½ cup celery food processor or finely chopped
  • ½ cup carrot food processor or finely chopped
  • ½ cup onion food processor or finely chopped
  • 2 cloves garlic finely chopped
  • 2 tablespoon olive oil
  • 12 ounces Plant Based Meat Substitute
  • 28 ounces crushed tomatoes San Marzano is my choice
  • cup red wine
  • 1 cup whole milk
  • 1 tablespoon basil fresh or dry - finely chopped
  • 2 teaspoon parsley fresh - finely chopped
  • teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup heavy cream or half and half
  • ½ cup grated Romano cheese

Ravioli Lasagna

  • 28 ounces cheese ravioli
  • 2 cups spaghetti sauce
  • 2 cups Bolognese sauce *if you like a meatier lasagna use 3 cups of Bolognese
  • 2 cups mozzarella cheese shredded
  • ¼ cup grated Romano cheese
  • 1 teaspoon fresh parsley finely chopped

Instructions

Plant Based Bolognese Sauce

  • Melt the butter in a large pan over medium heat, add the chopped vegetables and let them begin to caramelize (about 4-5 minutes). Add the chopped garlic and cook for an additional 1-2 minutes
    Remove the cooked vegetables (soffritto) from the pot and save until needed.
  • Add the olive oil and plant based meat to the pan. Season with sea salt and black pepper and cook for 4-5 minutes until it browns. When the Impossible Burger is fully cooked break it up with a wire whip or spoon.
  • Add the red wine to the hot pan. It will deglaze the pan, releasing all the browned bits stuck to the bottom. Scrape the bottom of the pan with a large spoon to help get all the stuck bits loose.
  • Return the reserved soffritto to the pot, mix well and allow to cook over low heat for 5 minutes.
  • Add the crushed tomatoes, milk, basil and parsley, mixing well. Bring to a boil and then lower the heat to a simmer. Simmer for 30 minutes.
  • Stir in heavy cream and Romano cheese, mix well to incorporate the cream and cheese into the sauce.
  • Re-season with sea salt, black pepper and crushed red pepper to taste and simmer for 5 minutes.
    *Feel free to add additional seasonings if you like your sauce spicier. I added an additional one teaspoon of garlic and onion powders to the sauce.

Ravioli Lasagna

  • Add a layer of the bolognese sauce to the bottom of your baking dish.
    **9 -inch by 9-inch pan will do nicely
  • Place frozen cheese ravioli on top of the bolognese sauce.
    **Feel free to just add one layer or fill in the spaces as I did.
  • Add another layer of bolognese and top with shredded mozzarella cheese.
  • Add another layer of cheese ravioli topped with the final layer of bolognese sauce. Sprinkle with grated Romano cheese on top of the sauce, followed by a nice layer of shredded mozzarella and a sprinkle of chopped parsley.
  • Cover with non-stick foil or spray the food side of regular foil to make sure it doesn’t stick to the cheese.
  • Bake at 375 degrees for 60 minutes. Uncover and continue to bake for 7-10 more minutes.
  • Allow Lasagna to rest for 7-10 minutes before cutting, to let it firm up.
  • Serve with a salad and enjoy!

Nutrition

Calories: 735kcal | Carbohydrates: 57g | Protein: 35g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 1844mg | Potassium: 855mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3487IU | Vitamin C: 16mg | Calcium: 448mg | Iron: 16mg