This last-minute Italian lasagna is an egg & nut free, delicious baked dish perfect for lunch or dinner! Made with layers of spaghetti sauce, cheese-filled ravioli, spinach, vegan pepperoni and topped with mozzarella & parmesan cheeses.
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | gluten | lactose | soy |
⏱ 44 mins of preparation time for 49 mins of total time – easy
🍽 6 servings – 408 kcal per serving
| Serving
383g |
Fat
20g |
Sat. fat
9g |
Sodium
1580mg |
| Carbs
32g |
Fibers
5g |
Sugars
11g |
Proteins
24g |
INGREDIENTS
- 26 oz spaghetti sauce
- 30 oz cheese-filled ravioli
- 10 oz spinach
- 3 oz vegan pepperoni
- 8 oz mozzarella cheese
- ½ cup Parmesan cheese
- 1 cooking spray
TOOLS
- 1 knife
- 1 foil
- 1 baking dish
- 1 oven
- 1 paper towel
- 1 grater
- 2 plates
STEPS
Slice vegan pepperoni thinly and chop spinach.
Drain chopped spinach on paper towel.
Grate mozzarella cheese with a grater.
Transfer the grated mozzarella cheese to a plate.
Grate parmesan cheese with a grater.
Transfer the grated parmesan cheese to a plate.
Preheat the oven to 350°F for 12-15 minutes.
Coat a baking dish with cooking spray. Cover the dish with a third of the spaghetti sauce and half of the cheese-filled ravioli. Evenly distribute the spinach and vegan pepperoni slices. Sprinkle with half of the mozzarella and parmesan cheese. Then, add a layer of cheese-filled ravioli and top with the remaining spaghetti sauce. Cover the dish with foil and bake for 25 minutes. Remove it from the oven and remove the foil, then return it to the oven for 10 minutes more.
Turn off the heat and take the dish out of the oven to get a baked lasagna.
Cut the lasagna into equal pieces.
Serve each lasagna piece to a plate.
It’s ready to be served !
