Imagine sitting down to a meal that combines the creaminess of lasagna with the earthiness of mushrooms, the freshness of spinach, and the cheesy goodness of ravioli. It’s a dish that not only comforts your soul but also delights your taste buds. If you’re looking for a hearty, vegetarian meal that’s perfect for family dinners or gatherings, this Baked Spinach & Mushroom Ravioli Lasagna is just the recipe for you.

This fusion dish elevates simple ravioli into a layered masterpiece that’s easy to make but looks and tastes like it came from a fancy Italian restaurant.

Ingredients for Baked Spinach & Mushroom Ravioli Lasagna

Here’s everything you’ll need to create this delicious dish:

• 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)

Step-by-Step Instructions

1. Prepare the Ravioli

• Position your 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.

2. Cook the Mushroom and Spinach Mixture

• Heat 1 tablespoon of 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 they brown on the bottom.
• Stir in the chopped onion and cook, stirring occasionally, until the mushrooms are browned and the onions are softened, about 4 minutes.
• Gradually add the baby spinach, garlic, and crushed red pepper, stirring constantly until the spinach wilts, about 2 minutes.
• Transfer the mixture to a medium bowl and wipe the skillet clean.

3. Make the Tomato Sauce

• In the same skillet, add the crushed tomatoes, basil, and ⅛ teaspoon salt.
• Bring 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.

4. Layer the Lasagna

• Spoon half of the ravioli mixture (about 3 cups) into the bottom of the skillet, spreading it evenly.
• Layer half of the spinach mixture (about 1 cup) over the ravioli mixture.
• Repeat the layers with the remaining ravioli mixture and spinach mixture.
• Top with the torn mozzarella, spreading it evenly across the surface.

5. Bake the Lasagna

• Broil in the oven for 3 to 5 minutes or until the cheese is melted and lightly browned.
• Let the dish stand for 5 minutes before serving.

6. Garnish and Serve

• Sprinkle the remaining ⅛ teaspoon salt over the top.
• Garnish with fresh basil leaves for added freshness and aroma.

What Makes This Recipe Special?

A Creative Take on Lasagna

This recipe swaps traditional pasta sheets for cheese-filled ravioli, offering a unique twist on classic lasagna.

Rich, Earthy Flavors

The combination of sautéed cremini mushrooms and fresh baby spinach adds depth and earthiness to every bite.

Perfectly Balanced

The tangy crushed tomatoes, spicy red pepper flakes, creamy mozzarella, and fresh basil come together in perfect harmony.

Nutritional Information

Nutrient	Per Serving
Calories	360
Protein	18g
Carbohydrates	40g
Total Fat	12g
Fiber	5g
Sodium	300mg

Cooking Tips and Tricks

Choose Fresh Ingredients

Use fresh baby spinach, high-quality ravioli, and ripe cremini mushrooms to ensure the best flavor.

Avoid Overcrowding

When cooking the mushrooms, give them space in the pan to brown properly. This step enhances their rich, earthy flavor.

Customize the Cheese

Feel free to add more mozzarella or sprinkle in some Parmesan for extra cheesiness.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Frequently Asked Questions

1. Can I use frozen ravioli?

Yes, but make sure to thaw them first and adjust the cooking time accordingly.

2. What can I substitute for cremini mushrooms?

Button mushrooms or portobello mushrooms are great alternatives.

3. Is this dish suitable for meal prep?

Absolutely! Assemble the lasagna in advance, cover it, and refrigerate. Broil it just before serving.

4. Can I add more vegetables?

Yes! Zucchini, bell peppers, or even eggplant would work well in this dish.

5. How can I make this recipe gluten-free?

Substitute the ravioli with gluten-free ravioli or use zucchini slices in place of the pasta.

6. Can I make this dish vegan?

Swap the cheese ravioli for a plant-based version and use dairy-free mozzarella for a vegan adaptation.

Conclusion

This Baked Spinach & Mushroom Ravioli Lasagna is the ultimate comfort food that combines the simplicity of ravioli with the layered beauty of lasagna. Perfect for weeknight dinners or special occasions, it’s a dish that brings everyone to the table. Gather your ingredients, preheat your oven, and prepare to enjoy a hearty, flavorful meal that’s as delightful to eat as it is to make.

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