Description
This Baked Spinach & Mushroom Ravioli Lasagna is a rich and hearty dish that transforms simple ingredients into a layered masterpiece. With creamy cheese ravioli, earthy mushrooms, fresh spinach, and tangy crushed tomatoes, this lasagna is both comforting and elegant. Perfect for weeknight dinners or special occasions, it’s a surefire crowd-pleaser that’s easy to make and packed with flavor.
Ingredients
- 2 (9-ounce) packages refrigerated cheese ravioli (such as Buitoni)
- 1 tablespoon extra-virgin olive oil
- 2½ cups sliced cremini mushrooms (8 ounces)
- 1 cup chopped yellow onion (1 small)
- 5 cups baby spinach (5 ounces)
- 1 tablespoon finely chopped garlic
- ¼ teaspoon crushed red pepper
- 1 (28-ounce) can no-salt-added crushed tomatoes
- ¼ cup chopped fresh basil
- ¼ teaspoon salt, divided
- 4 (1-ounce) slices fresh mozzarella cheese, torn (about ½ cup)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the Oven and Cook Ravioli
- Position the oven rack in the center and preheat the oven to broil.
- Bring a large saucepan of water to a boil. Cook the ravioli according to the package directions until tender. Drain well and set aside.
- Cook the Mushroom and Spinach Mixture
- Heat the olive oil in a medium, high-sided ovenproof skillet over medium-high heat.
- Spread the mushrooms in an even layer and cook undisturbed for about 5 minutes until browned on the bottom.
- Add the chopped onion and cook, stirring occasionally, until the mushrooms are browned, and the onions are softened, about 4 minutes.
- Stir in the spinach, garlic, and crushed red pepper, cooking constantly until the spinach is wilted, about 2 minutes.
- Transfer the mixture to a medium bowl and wipe the skillet clean.
- Prepare the Tomato Sauce
- In the same skillet, combine the crushed tomatoes, chopped basil, and ⅛ teaspoon salt.
- Bring the mixture to a simmer over medium-high heat, stirring occasionally.
- Remove the skillet from heat and stir in the cooked ravioli.
- Transfer the ravioli mixture to a separate medium bowl.
- Assemble the Lasagna
- Spread half of the ravioli mixture (about 3 cups) evenly in the bottom of the skillet.
- Layer half of the spinach mixture (about 1 cup) over the ravioli.
- Repeat the layers with the remaining ravioli mixture and spinach mixture.
- Tear the mozzarella slices and arrange them evenly over the top.
- Broil the Lasagna
- Place the skillet under the broiler for 3 to 5 minutes, or until the cheese is melted and lightly browned.
- Serve and Garnish
- Let the lasagna stand for 5 minutes before serving. Sprinkle with the remaining ⅛ teaspoon salt and garnish with fresh basil leaves, if desired.
Notes
- Ingredient Substitutions: If you don’t have cremini mushrooms, button or portobello mushrooms will work. For a vegan version, use plant-based ravioli and dairy-free mozzarella.
- Make Ahead: Assemble the lasagna in the skillet, cover, and refrigerate for up to 24 hours. Broil just before serving.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Additional Tips: For extra cheesiness, sprinkle grated Parmesan or Pecorino Romano over the top before broiling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian