Yoga, motherhood, badass awesome sauce and love

Veggie stuffed ravioli lasagna

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Ok that was a mouthful, a tasty one! I happened upon a video on how to make zucchini raviolis and knew I had to try it. Then I ended up with more stuffing than zucchini lasagna “noodles” so I just covered the raviolis and baked it. YUM!!! Here’s how to make it.


Zucchini (choose long ones, it makes this whole thing easier)

2 eggs

Ricotta Cheese

Shredded mozzarella

Spices (Italian, salt, pepper, garlic powder)

Pasta Sauce

Cut off both ends of the zucchini and thinly slice, use a peeler, mandolin or knife, whatever works best for you.


make the filling, ricotta, 2 eggs, mozzarella and spices.

Lay out a few slices vertically then horizontally, slap on some filling and fold it up.


I lightly prepared a baking dish with olive oil, and placed them all in.

This is where I improvised, I layered the remaining filling over my raviolis and topped it with pasta sauce and mozzarella! Bake it for 20-30 minutes on 350!

Author: redyogimom

I'm a mom, yogi, lover, artist, wanderer, reader, student, teacher, writer, traveler, searcher, lover of music, experience and light. I have no filter and refuse to grow one, I'm raw, honest, vulnerable and ecstatically happy.

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