You can use whatever flavor of ravioli you like. For this recipe I used a spinach and ricotta ravioli. If you’re using frozen ravioli, let the pasta thaw before assembling the spinach ravioli lasagna.
Using pizza sauce adds an extra level of flavor and the sauce is a bit thicker than regular tomato sauce. Regular tomato sauce works as well. If you have some tomato paste on hand, you can thicken your tomato sauce by mixing in a bit of tomato paste.
Use your favorite vegan cheese in place of the mozzarella, such as a tofu ricotta or cashew based cheese. Be sure your pasta is also vegan.
There are a few commercially available gluten free ravioli pastas including this package from Udi’s.
Any pre cooked protein you prefer would work with this spinach ravioli lasagna. Sausage, ground turkey or ground beef are good options for layering between the vegetables, pasta and cheese.
Don’t have spinach? Baby kale, chard, or arugula would be quite nice in this ravioli lasagna. You could even use a mix of greens. In the summer, grated zucchini would be a nice addition. I recommend squeezing out the extra moisture of the zucchini before layering.