Gluten Free Vegan Sweet Potato Lasagna Ravioli


Catelli® has once again sent me a few boxes of a new gluten free product to try out. This time it’s their Reinvented Gluten Free Lasagna Noodles. These noodles do truly taste just like white pasta, you have to try it to believe it! The pasta noodles are GMO free and made of white rice, brown rice, corn and quinoa. This is pretty awesome by itself but there’s something even better, it’s oven-ready. yep. You don’t need to boil these at all, just top them with sauce and you’re good to go.


The noodles are wider than normal noodles and don’t have those wavy edges, I really liked this. I don’t know if it’s because I’m a minimalist when it comes to design or if it makes it easier for me to assemble but I prefer this to the curly/wavy sides of the noodles you usually buy at the grocery store.


To promote these noodles I have been asked to create an original recipe; Gluten Free Vegan Sweet Potato Lasagna Ravioli. I’m not great with kitchen creativity, this recipe evolved naturally and ended up kind of creative. I started out with a regular lasagna with slightly different ingredients inside, stuff that I enjoy (rather than the usual meat, ricotta.. meh) and I chose to only do 1 layer because I don’t like having all that noodle in one bite. In the end it kind of turned out to be a giant ravioli noodle.  


The noodles were really easy to use, the box suggests to bake in the oven at 350 for 30 mins with the lasagna covered in tin foil and then remove tin foil and bake for another 10. I made sure to cover all the noodles with pasta sauce so they wouldn’t dry out. I was surprised to pull them out of the oven and see that they were fully cooked.. as if I had boiled them! The texture was great and it tasted like a regular lasagna noodle.


Instead of ricotta or mozzarella cheese, I made a tofu ricotta that pretty much does the same thing.

Vegan Ricotta Ingredients:

1 small block extra firm tofu
1/4 cup nutritional yeast
2 garlic cloves (minced)
2 teaspoons olive oil
1 tsp basil
1/2 tsp sea salt
1/2 tsp ground pepper
2 teaspoons lemon juice


Crumble the tofu into small pieces with your hands. Add the remaining ingredients and lighting mix with a fork. Keep cold until you’re ready to assemble the lasagna.

Along with the tofu ricotta filling I added sautéed spinach and zucchini noodles as well as baked sweet potato. To sauté the spinach I used a little bit of olive oil with garlic and sprinkled onion powder on top. I added in the zucchini at the very end for a couple minutes. (I used a carrot grater to slice the zucchini noodles)


Like any lasagna, layer tomato sauce on the bottom of your pan/dish and then place the uncooked noodles on top.


Spread the baked sweet potato over the noodles and sprinkle the vegan ricotta on top.


Lastly, layer with spinach and zucchini and the other uncooked noodle. Cover the sandwiched noodles completely with tomato sauce.


When it’s ready, sprinkle with vegan parmesan. It’s easy to make, only 2 ingredients: nuts (cashew or almond) and nutritional yeast.


Vegan Parmasen Ingredients

1/4 cup nutritional yeast flakes
1/4 cup blanched almonds


Blend all ingredients in a blender or food processor until a fine consistency.



Vegan Gluten Free Ravioli Lasagna:

Tofu Ricotta
Vegan Parmesan
Catelli Gluten Free Lasagne Noodles
1 Garlic Clove minced
Onion Powder (seasoning to taste)
1 Zucchini
2 Cups Spinach
1 tbsp Olive Oil
2 Mashed Baked Sweet Potato (bake in the oven for 45 mins at 450 degrees)
1 Jar Tomato Sauce


  1. Use a carrot peeler to create thick zucchini noodles. Preheat oven to 350.
  2. Put the olive oil on a frying pan on medium heat with onion powder and minced garlic. Add the spinach and sautee until dark in colour and slightly wilted. Add in the zucchini noodles and move around the pan for a couple minutes.
  3. Fill the bottom of a casserole dish with tomato sauce.
  4. Layer the uncooked noodles across the dish
  5. Spread the mashed sweet potato across the noodles.
  6. Crumble the tofu ricotta on top of the potato
  7. Add the zucchini and spinach mixture on top of the tofu
  8. Place another dry uncooked noodle on top of the rest the ingredients to make a sandwich.
  9. Pour tomato sauce over the noodles so they are completely covered.
  10. Cover casserole dish in tin foil and bake at 350 degrees for 30 mins. Remove tin foil and bake for another 10 mins.
  11. Sprinkle vegan parmesan over the noodles and serve immediately.

Catelli not only has gluten free lasagna, they also just introduced Linguine to their already existing gluten free noodle family. (be assured all the products are produced in a dedicated gluten free facility). Check out another recipe I created that featured their macaroni noodle! You can buy these products at all major grocery stores for around $3.50.

Go to to see their entire product line! (Voted the Best New Gluten Free Pasta by Consumers).

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Sarah T