Apr 23, 2012

Ravioli Lasagne (vegan / 400 cal.)

I found a version of this recipe online and thought to myself, "why haven't I thought of this before". Instead of using the traditional pasta sheets for lasagne, amp it up by using pre-made (or homemade if you are feeling audacious) ravioli. Brilliant! Now, how do I make it so I'm not slumped on the couch for 48 hours after with puffy eyes? Take out the dairy and meat, and boom: Flavorful, filling and fit!

By all means feel free to prepare this in it's full-fledged originality by using ground Italian pork and beef, mozzarella, Parmigiano-Reggiano, and traditional ravioli. You can even keep it low-fat by using part skim mozzarella.


  • 1 Tbs olive oil
  • 1 zucchini, sliced
  • 8 oz. baby bella mushrooms, sliced
  • 5 oz. baby spinach
  • Sea salt and pepper to taste
  • 1 package SoyBoy ravioli, original variety
  • 1 jar marinara (I tried Emeril's and was very happy)
  • 1/2 package of Quorn "Beef Style Grounds"
  • 1/2 cup julienned basil
  • 10 oz. shredded mozzarella cheese alternative

Preheat oven to 350°F.

Begin by cooking your vegetables one at a time in a large saute pan over medium-high heat; Spinach will cook the quickest, followed by zucchini, and last the mushrooms. Remove from pan and set aside.

Cook "grounds" in 1/2 jar of sauce for 10 minutes. Set aside.

Assemble lasagne by spreading 1/2 cup sauce on bottom of 9x9 glass baking dish. Layer half of ravioli over sauce, followed by "grounds", then 1/2 of the shredded cheese. Start second layer with remaining ravioli, cooked vegetables, remaining sauce, basil, then last 1/2 of cheese.

Bake covered with non-stick foil for 20 minutes. Uncover and bake an additional 10-15 minutes or until golden. Serves 6-8 large portions.

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