Ravioli Lasagna
Ingredients
Plant Based Bolognese Sauce
-
2
tablespoon
butter
-
½
cup
celery, finely chopped
-
½
cup
carrot, finely chopped
-
½
cup
onion, finely chopped
-
2
clove
garlic, finely chopped
-
2
tablespoon
olive oil
-
12
ounces
Plant Based Meat Substitute
-
28
ounces
crushed tomatoes
-
⅓
cup
red wine
-
1
cup
whole milk
-
1
tablespoon
basil, finely chopped
-
2
teaspoon
parsley, finely chopped
-
1½
teaspoon
sea salt
-
½
teaspoon
black pepper
-
¼
teaspoon
crushed red pepper flakes
-
½
cup
heavy cream
-
½
cup
grated Romano cheese
Ravioli Lasagna
-
28
ounces
cheese ravioli
-
2
cups
spaghetti sauce
-
2
cups
Bolognese sauce
-
2
cups
mozzarella cheese, shredded
-
¼
cup
grated Romano cheese
-
1
teaspoon
fresh parsley, finely chopped
Instructions
- Melt the butter in a pan and caramelize the chopped vegetables for 4-5 minutes, then add garlic and cook for another 1-2 minutes.
- Remove the cooked vegetables and set aside, then add olive oil and plant-based meat to the pan, cooking until browned.
- Deglaze the pan with red wine, scraping up any browned bits, and return the reserved vegetables to the pot.
- Add crushed tomatoes, milk, basil, and parsley, bring to a boil, then simmer for 30 minutes.
- Stir in heavy cream and Romano cheese, and season to taste before simmering for an additional 5 minutes.
- In a baking dish, layer Bolognese sauce, frozen cheese ravioli, and shredded mozzarella, repeating layers as desired.
- Top with grated Romano cheese and cover with foil, baking at 375°F for 60 minutes, then uncover and bake for an additional 7-10 minutes.
- Let the lasagna rest for 7-10 minutes before serving.
Nutrition Facts (estimated)
Servings
9
Calories
735
Total fat
41g
Total carbohydrates
57g
Total protein
35g
Sodium
1844mg
Cholesterol
132mg
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