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.
All of your dreams will come true with this ravioli stuffed lasagna!
• Author: Sweet Simple Vegan
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 9
• Category: Entree
• Cuisine: Italian
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
• 1 cup water
• ½ cup raw cashews
• 3 1/2 tablespoons tapioca starch (also known as tapioca flour)
• 2 tablespoons nutritional yeast
• 1 teaspoon lemon or apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon liquid smoke
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 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!
STRETCHY VEGAN CASHEW MOZZARELLA
1. Soak cashews overnight, or about 8 hours, then drain and rinse.
2. Add the cashews plus the remaining ingredients into a blender and blend until smooth.
3. Pour into a medium pan over medium-high heat, and continually stir for about 5 minutes until gooey. Cook and stir for another minute to make sure it’s at the right consistency, then add atop the uncooked lasagna while warm.
Want to make this delicious recipe alongside Jasmine and Chris? Check out their Youtube channel for more! Sweet Simple Vegan
NOTES
• Mozzarella inspired by Vedged Out and itdoesnttastelikechicken.
• If you don’t want to make your own mozzarella, we recommend Miyoko’s!
By Jasmine & Chris founders of Sweet Simple Vegan
Follow these vegan recipe creating legends on instagram @sweetsimplevegan, and get over to their website www.sweetsimplevegan.com to check out loads of articles about veganism, recipes, nutrition and more! We couldn’t be happier to have Jasmine joining us here at Omstars, we’ll be releasing a much anticipated course with her in the new year!
