Ravioli Lasagna with Impossible Burger Bolognese
Your family is going to love this hearty Ravioli Lasagna made with an Impossible Burger Bolognese. It tastes and cooks just like meat from cows, but it’s meat from plants!
Impossible Burger Bolognese Sauce
- 2 tbsp 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 tbsp olive oil
- 12 ounces Impossible Burger
- 28 ounces crushed tomatoes San Marzano is my choice
- ⅓ cup red wine
- 1 cup whole milk
- 1 tbsp basil fresh or dry - finely chopped
- 2 tsp parsley fresh - finely chopped
- 1½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes
- ½ cup heavy cream or half and half
- ½ cup grated Romano cheese
- 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 tsp fresh parsley finely chopped
Impossible Burger 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 minutesRemove the cooked vegetables (soffritto) from the pot and save until needed.
Add the olive oil and Impossible Burger 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.
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!
Calories: 975kcal | Carbohydrates: 84g | Protein: 47g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 158mg | Sodium: 2335mg | Potassium: 903mg | Fiber: 11g | Sugar: 13g | Vitamin A: 4915IU | Vitamin C: 19mg | Calcium: 702mg | Iron: 21mg