Name: Summer Vegetable Ravioli Lasagna
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 zucchini, cut into half-moons; 2 yellow squash, cut into half-moons; 1 cup chopped onion; 2 cloves garlic, minced; 1 tsp Italian seasoning; 1/2 tsp kosher salt; 1/2 tsp pepper; 2 Tbsp olive oil; 1 (24-oz) jar marinara sauce; 2 (9-oz) pkg refrigerated vegan ravioli (such as Kite Hill); 2 cups vegan shredded mozzarella cheese

Summer Vegetable Ravioli Lasagna

15min Prep, 40min Cook, 55min Total

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Ingredients

2 zucchini, cut into half-moons
2 yellow squash, cut into half-moons
1 cup chopped onion
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp kosher salt
½ tsp pepper
2 Tbsp olive oil
1 (24-oz) jar marinara sauce
2 (9-oz) pkg refrigerated vegan ravioli (such as Kite Hill)
2 cups vegan shredded mozzarella cheese

Instructions

Preheat oven to 350°F. Sauté zucchini, squash, onion, garlic, Italian seasoning, salt, and pepper in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until tender.
Pour one-third of marinara sauce into a 3-quart baking dish. Layer with half of ravioli and all of zucchini mixture. Top with half of mozzarella. Add remaining ravioli; top with remaining marinara and mozzarella. Cover with foil.
Bake 25 minutes. Uncover and bake 10 to 15 minutes longer or until bubbly.

Summer Vegetable Ravioli Lasagna

Ingredients

Instructions

Vegan Meal Plan

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