Mushroom and Spinach Ravioli Lasagna
Mushroom and Spinach Ravioli Lasagna is a cheesy comfort food recipe, easier than traditional lasagna, and this version is vegetarian so it’s perfect for Meatless Monday!
We are using frozen ravioli in place of lasagna sheets, and bonus that the ravioli already are filled with ricotta cheese.
Plus it’s healthy because of the mushrooms and spinach, right?!
The veggies totally cancel out the cheese and heavy cream, I’m sure of it 😉
How to make Mushroom and Spinach Ravioli Lasagna
First set a skillet over medium heat and add some olive oil, 8 ounces of sliced mushroom, kosher salt, and pepper.
Cook the mushrooms for 3 to 4 minutes, then add 10 ounces of chopped spinach, lots of minced garlic, kosher salt, and pepper.
The spinach will cook down a lot, just keep stirring and cooking for 3 to 4 more minutes.
While the veggies were cooking, I brushed some olive oil and marinara sauce in a 9×13 casserole dish.
Then added my first layer of frozen ravioli.
Now we are ready for the first layer of spinach and mushrooms 🙂
Just place half of the veggies over the ravioli.
Then add some shredded mozzarella, more marinara sauce, and 1/2 cup of heavy cream.
I also seasoned with more kosher salt and pepper.
Add another layer of frozen ravioli, repeat the same as the first layer, then top off with one last layer of ravioli.
Finally cover with the rest of the marinara sauce and more mozzarella cheese.
Cover this with foil, I brushed the foil with olive oil so there would be no cheese stickage.
And bake in a 375 degree oven for 40 to 45 minutes, removing the foil during the last 15 minutes.
Mushroom and Spinach Ravioli Lasagna is a fun and fuss free weeknight dinner!
I garnished with some basil to make it even prettier!
We had ours with garlic toast, plus we had leftovers which were even better the next day 🙂
If you like Mushroom and Spinach Ravioli Lasagna, you might also like these recipes…
Chorizo Lasagna Roll Ups
Asparagus and Mushroom Puff Pastry Bundles
Tomato Spinach Couscous Bowls
Huevos Rancheros Enchiladas
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Mushroom and Spinach Ravioli Lasagna
Mushroom and Spinach Ravioli Lasagna is a lazy way to make the easiest lasagna recipe, this one is vegetarian so perfect for Meatless Monday!
Ingredients
- olive oil, kosher salt, pepper
- 8 ounces sliced mushrooms
- 1 10 ounce bag fresh spinach roughly chopped
- 6 to 7 cloves garlic minced
- 1 24 ounce jar marinara sauce
- 1 25 ounce bag frozen cheese ravioli
- 3 to 4 cups shredded mozzarella cheese
- 1 cup heavy cream
- Optional: basil for garnish
Instructions
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Set a skillet over medium heat. Add some olive oil, the mushrooms, kosher salt, and pepper. Cook 3 to 4 minutes. Add the spinach, garlic, more kosher salt, and pepper and cook another 3 to 4 minutes.
Note: You may need to add the spinach in two batches, it will cook down a lot after a minute or two.
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Brush a 9×13 casserole dish with olive oil and spread a few spoonfuls of the marinara sauce.
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Place a single layer of ravioli in the bottom, add half of the veggie mixture, some mozzarella, more marinara sauce, drizzle half of the heavy cream, kosher salt, and pepper. Place another layer of ravioli and repeat with the rest of the veggies, more mozzarella, marinara, the rest of the heavy cream, and a little more kosher salt and pepper,
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Place the last layer of ravioli, pour the rest of the marinara sauce over top (I added a little water to the jar, shook it, and poured over top to get all the sauce out), and the rest of the the cheese.
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Cover with foil (brush olive oil on the foil side that will be touching the cheese to prevent sticking). Bake in a 375 degree oven for 40 to 45 minutes, remove the foil during the last 15 minutes.
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Garnish with basil if desired.
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2 Comments
Michelle
This recipe comes together quickly. It’s delicious and the family likes it. Making it again and its a keeper. Thank you for sharing.
Cheri
Awesome to hear!! So glad you enjoyed it 🙂