Yes, another mushroom recipe! This one is soooooo good I absolutely had to share! What do you get when you combine pasta, cheese and mushrooms? You get this delectable dish!!!
Using refrigerated cheese filled ravioli from the market makes it oh so easy to make this delicious twist on a traditional lasagna. Add sautéed spinach, mushrooms and a creamy sauce and you will be heading back for seconds, maybe even thirds if you have room…LOL!
It takes a little over an hour to get this dish on the table, but the majority of that time is the cooking time in the oven. It only takes about 20 minutes of effort to get this in the oven and then onto the table.
Start by preheating oven to 400°F.
Spray a 13X9 inch casserole dish with non-stick cooking spray. Set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat.
When oil is hot, add spinach leaves and sauté for 2-3 minutes, until wilted. Remove from skillet. Set aside.
Wipe out any water in the skillet and add another tablespoon of olive oil.
When oil is hot add the sliced mushrooms. Cook for about 8-10 minutes until mushrooms release their liquid and begin to turn golden brown along the edges. Set aside.
While the mushrooms cook, heat 1 tablespoon olive oil in a sauce pan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add chicken broth, heavy whipping cream, and ½ cup grated Parmesan cheese.
Stir and bring mixture to a gentle simmer. Season with freshly cracked pepper.
Reduce heat to low and simmer for 5-10 minutes, stirring regularly until sauce thickens and coats the back of a spoon. Remove from heat.
Pour a little of the cream mixture into the bottom of the prepared casserole dish and spread it out.
Arrange half the cheese ravioli on top of the sauce in an even layer.
Top the ravioli with half the sautéed spinach.
Top with half the sautéed mushrooms.
Spoon on half the remaining sauce.
Add pepper.
Top with half the shredded Parmesan and Mozzarella cheese.
Use freshly grated Parmesan cheese for best results. The pre-shredded kind won’t melt as well.
Repeat layers: ravioli, spinach, mushrooms, cream sauce, Mozzarella and Parmesan cheeses.
Cover casserole dish with foil.
Bake for 40 to 50 minutes until hot and bubbly.
Remove foil and bake for an additional 5-10 minutes until the edges are a rich golden brown and the lasagna is heated through.
Remove from oven and allow to rest for 5 minutes before serving.
Garnish each serving with fresh Parsley if desired.
Just look at that crispy cheesy edge! Oh be-still my beating heart! Three of my favorite foods in all the world baked into one fabulous casserole; cheese, pasta and mushrooms!
I served this lasagna with this Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons to round out the meal. This is one of my all time favorite salads and comes together in just a few quick minutes!
Take this meal over the top and bake up a loaf of freshly Baked French Bread. to serve with this Mushroom Lasagna. Find out how ridiculously easy it is to bake a beautiful crusty loaf of bread here.
Peace out! I’m digging in!!!
Mushroom Lasagna
Ingredients
- 20 oz refrigerated cheese ravioli
- 3 tbsp olive oil
- 2 cloves garlic
- 1 cup vegetable or chicken broth
- 1 cup heavy whipping cream
- 2 cups Parmesan cheese, freshly grated
- 2 cups Mozzarella cheese, shredded
- 10 oz bag fresh spinach
- 20 oz fresh mushrooms, sliced
- 1 tsp freshly cracked pepper
- 1 tbsp fresh parsley, for garnish
Instructions
- Preheat oven to 400°F.
- Spray a 13X9 inch casserole dish with non-stick cooking spray. Set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- When oil is hot, add spinach leaves and sauté for 2-3 minutes, until wilted. Remove from skillet. Set aside.
- Wipe out any water in the skillet and add another tablespoon of olive oil.
- When oil is hot add the sliced mushrooms. Cook for about 8-10 minutes until mushrooms release their liquid and begin to turn golden brown along the edges. Set aside.
- Heat 1 tablespoon olive oil in a sauce pan over medium heat.
- Add garlic and sauté until fragrant, about 1 minute.
- Add chicken broth, heavy whipping cream, and ½ cup grated Parmesan cheese.
- Stir and bring mixture to a gentle simmer.
- Season with freshly cracked pepper.
- Reduce heat to low and simmer for 5-10 minutes, stirring constantly until sauce thickens and coats the back of a spoon. Remove from heat.
- Pour a little of the cream mixture into the bottom of the prepared casserole dish and spread it out.
- Arrange half the cheese ravioli on top of the sauce in an even layer.
- Top the ravioli with half the sautéed spinach.
- Top with half the sautéed mushrooms.
- Spoon on half the remaining sauce.
- Add pepper.
- Top with half the shredded Parmesan and Mozzarella cheese.
- Repeat layers: ravioli, spinach, mushrooms, cream sauce, Mozzarella and Parmesan cheeses.
- Cover casserole dish with foil.
- Bake for 30 to 40 minutes until hot and bubbly.
- Remove foil and bake for an additional 5-10 minutes until edges are golden brown and lasagna is heated through.
- Remove from oven and allow to rest for 5 minutes before serving.
- Garnish each serving with fresh Parsley if desired.
Did You Make This?
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