Ravioli Lasagna with Baby Spinach and Northwest Portobello Mushrooms

Serves: 6 to 8

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This is one of those dishes that I prepare when I want to have a super quick meal I know everyone will love. It starts with fresh ravioli, so you don’t need to boil the pasta! Then it’s layered with Northwest greats like sautéed baby spinach, mushrooms and cheese. You’ll love this one!

Ingredients

  • 2 to 3 tablespoons olive oil Add to list
  • 1 yellow onion, peeled and thinly sliced Add to list
  • 3 to 4 portobello mushrooms, stems removed and thinly sliced Add to list
  • 2 pounds (about 8 to 10 cups) fresh baby spinach Add to list
  • Salt and pepper to taste Add to list
  • 1 jar of your favorite pasta sauce (usually about 26 ounces) Add to list
  • 24 to 30 ounces refrigerated or frozen ravioli (your favorite flavor) Add to list
  • 3 cups shredded mozzarella or Italian blend cheese Add to list
  • Optional garnish: thinly sliced red bell pepper and basil or parsley leaves Add to list

Preparation

Preheat oven to 400° F.

In a large heavy pot, heat the oil over medium heat and sauté the onions for 3 to 4 minutes. Add the mushrooms and turn the heat to medium high. Cook for 3 to 4 minutes more or until the onions are tender and most of the liquid from the mushrooms has been absorbed.

Stir in the spinach (it will look like a lot but it will cook down considerably). Stir-fry the spinach into the mushroom mixture until it is dark green and there is very little to no liquid left in the pan. Season with salt and pepper. Pour into a strainer and press to drain any remaining liquid.

Place a thin layer of sauce in a 9x13-inch baking dish and layer 1/3 of the ravioli on top in a single layer. Top with a thin layer of sauce, 1/2 of the mushroom/spinach filling and 1/3 of the cheese. Repeat this layer with 1/3 of the ravioli, a layer of sauce, the rest of the filling and 1/3 of the cheese. Top with the remaining ravioli and the sauce. Reserve the remaining cheese.

Cover the dish with a layer of parchment paper and then wrap in foil. Bake for 30 minutes. Remove the foil and parchment paper and top with the remaining cheese. (You may garnish with thinly sliced red bell pepper and basil leaves if you like.) Place back in the oven and bake for 10 to 12 minutes more, until golden and bubbly.

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh March 2009

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: cheese, mushrooms, spinach

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login

Related Content

mushrooms

Mushroom love!

Here at PCC we carry a wide variety of cultivated mushrooms grown right here in the Northwest.

I love cooking with mushrooms. They add such a gentle texture and interest to so many dishes! Here are a few varieties you'll find:

  • Domestic white: Mild flavored and white to ivory in color. Choose mushrooms that are tightly closed and velvety dry. Use them whole when sautéing or sliced in soups, sauces and fish dishes.
  • Crimini: Darker in color than domestic white mushrooms with a lightly earthy taste. Try them in marinara sauce and sautéed over chicken or pork.
  • Portobello: Large open caps with dark brown gills. The caps are excellent grilled or roasted and layered with good bread for sandwiches. They're also very impressive sliced and sautéed as a garnish for grilled steak.
  • Shiitake: A classic Japanese style mushroom with a soft doe brown cap. Try them in stir fries or roasted with a little sesame oil and soy sauce.
  • Oyster Mushrooms: This mushroom actually has a gentle scent of the sea and is grayish brown in color. Absolutely delicious sautéed alone or included in mild sauces where its flavor is allowed to shine.
videos

Monthly Poll

What variety of bean do you turn to for your favorite dishes?: