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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

an image of the Baked Spinach & Mushroom Ravioli Lasagna

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

Active Time:35 minsTotal Time:50 minsServings:8Jump to Nutrition Facts

Active Time:35 minsTotal Time:50 minsServings:8

Active Time:35 mins

Active Time:

35 mins

Total Time:50 mins

Total Time:

50 mins

Servings:8

Servings:

8

Jump to Nutrition Facts

Jump to recipeBaked Spinach & Mushroom Ravioli Lasagnais the easy weeknight dinner you need. You’ll love this shortcut on a beloved Italian dish, in which cheesy ravioli mimics the warm, comforting layers of a classic lasagna. Meaty cremini mushrooms increase their umami flavor and earthy richness as they brown in the pan. They are perfectly paired with antioxidant-rich onions and spinach to increase the nutrition in this recipe. The quick homemade tomato-basil sauce is refreshing and adds brightness—and is a great way to skip the added sugar and sodium you’d typically get in store-bought marinara. Keep reading for our expert tips, including smart substitutions for the ravioli flavors and how to convert fresh herb amounts to dried.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cooking the mushrooms undisturbed at first allows them to develop a nice browning, which enhances better browning later on.If you prefer not to layer the ingredients, stir the mushrooms and spinach into the sauce along with the ravioli and add everything to the skillet simultaneously.If you don’t have fresh basil on hand, you can substitute it with 2 tablespoons of dried basil. Dried herbs have a more concentrated flavor than fresh ones, so you’ll need less.We recommend using cheese ravioli, but feel free to choose one with the ingredients that you prefer—cheese, vegetable or meat.Nutrition NotesCremini mushroomshave a deeper, earthier flavor than you’ll get from white button mushrooms. Mushrooms are low in carbohydrates, which makes them ideal for anyone following a low-carb dietary pattern. They are also packed with B vitamins for a healthy metabolism, and if you can find UV-exposed mushrooms, you’ll also get a good dose of vitamin D.Spinachadds a beautiful bright green color and also packs some mighty nutrition. It is rich in folate, an essential nutrient to prevent neural tube defects during pregnancy. It’s also a plant-based source of iron—important for healthy red blood cells.Crushed tomatoesmight be your new favorite pantry staple if you like some texture in your sauce without having chunks of tomato. Cooked tomatoes have more lycopene than fresh tomatoes. Lycopene is a carotenoid—yes, like beta carotene—which is an antioxidant that can help reduce inflammation in conditions like obesity, heart disease and type 2 diabetes.Cheese raviolisubstitutes for pasta noodles in this creative dish, adding more protein and carbs for an energy-boosting, filling meal. The ravioli does add some extra sodium, so if you’re watching your sodium intake, throw in a little extra spinach or have some apricots as your dessert to get more potassium in your meal, which can help your body flush out extra sodium.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

Jump to recipe

Baked Spinach & Mushroom Ravioli Lasagnais the easy weeknight dinner you need. You’ll love this shortcut on a beloved Italian dish, in which cheesy ravioli mimics the warm, comforting layers of a classic lasagna. Meaty cremini mushrooms increase their umami flavor and earthy richness as they brown in the pan. They are perfectly paired with antioxidant-rich onions and spinach to increase the nutrition in this recipe. The quick homemade tomato-basil sauce is refreshing and adds brightness—and is a great way to skip the added sugar and sodium you’d typically get in store-bought marinara. Keep reading for our expert tips, including smart substitutions for the ravioli flavors and how to convert fresh herb amounts to dried.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cooking the mushrooms undisturbed at first allows them to develop a nice browning, which enhances better browning later on.If you prefer not to layer the ingredients, stir the mushrooms and spinach into the sauce along with the ravioli and add everything to the skillet simultaneously.If you don’t have fresh basil on hand, you can substitute it with 2 tablespoons of dried basil. Dried herbs have a more concentrated flavor than fresh ones, so you’ll need less.We recommend using cheese ravioli, but feel free to choose one with the ingredients that you prefer—cheese, vegetable or meat.Nutrition NotesCremini mushroomshave a deeper, earthier flavor than you’ll get from white button mushrooms. Mushrooms are low in carbohydrates, which makes them ideal for anyone following a low-carb dietary pattern. They are also packed with B vitamins for a healthy metabolism, and if you can find UV-exposed mushrooms, you’ll also get a good dose of vitamin D.Spinachadds a beautiful bright green color and also packs some mighty nutrition. It is rich in folate, an essential nutrient to prevent neural tube defects during pregnancy. It’s also a plant-based source of iron—important for healthy red blood cells.Crushed tomatoesmight be your new favorite pantry staple if you like some texture in your sauce without having chunks of tomato. Cooked tomatoes have more lycopene than fresh tomatoes. Lycopene is a carotenoid—yes, like beta carotene—which is an antioxidant that can help reduce inflammation in conditions like obesity, heart disease and type 2 diabetes.Cheese raviolisubstitutes for pasta noodles in this creative dish, adding more protein and carbs for an energy-boosting, filling meal. The ravioli does add some extra sodium, so if you’re watching your sodium intake, throw in a little extra spinach or have some apricots as your dessert to get more potassium in your meal, which can help your body flush out extra sodium.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

Baked Spinach & Mushroom Ravioli Lasagnais the easy weeknight dinner you need. You’ll love this shortcut on a beloved Italian dish, in which cheesy ravioli mimics the warm, comforting layers of a classic lasagna. Meaty cremini mushrooms increase their umami flavor and earthy richness as they brown in the pan. They are perfectly paired with antioxidant-rich onions and spinach to increase the nutrition in this recipe. The quick homemade tomato-basil sauce is refreshing and adds brightness—and is a great way to skip the added sugar and sodium you’d typically get in store-bought marinara. Keep reading for our expert tips, including smart substitutions for the ravioli flavors and how to convert fresh herb amounts to dried.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

an image of the ingredients to make the Baked Spinach & Mushroom Ravioli Lasagna

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Ingredients

2(9-ounce) packagesrefrigerated cheese ravioli(such as Buitoni)

1tablespoonextra-virgin olive oil

2½cupsslicedcremini mushrooms(8ounces)

1cupchoppedyellow onion(1small)

1tablespoonfinely choppedgarlic

¼teaspooncrushed red pepper

1(28-ounce) canno-salt-added crushed tomatoes

¼cupchopped fresh basil

¼teaspoonsalt, divided

4(1-ounce) slicesfresh mozzarella cheese, torn(about½cup)

Fresh basil leavesfor garnish (optional)

Directions

Position oven rack in center of oven; preheat oven to broil. Bring a large saucepan of water to a boil over high heat. Cook 2 (9-ounce) packages ravioli according to package directions; drain well.

an image of the spinach, onions, and mushrooms cooking in a skillet

To the same skillet, add 1 (28-ounce) can crushed tomatoes, ¼ cup basil and ⅛ teaspoon salt; bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in the cooked ravioli. Transfer to a separate medium bowl.

an image of the sauce being mixed in with the ravioli

Spoon half of the ravioli mixture (about 3 cups) in an even layer in the bottom of the skillet. Spoon half of the spinach mixture (about 1 cup) in an even layer over the ravioli mixture. Repeat the layers once more with remaining ravioli mixture and spinach mixture. Arrange ½ cup torn mozzarella in an even layer over the spinach mixture.

an image of the pasta topped with spinach and mozzarella

Broil until the cheese is melted and lightly browned, 3 to 5 minutes. Let stand for 5 minutes before serving. Sprinkle with the remaining ⅛ teaspoon salt. Garnish with fresh basil leaves, if desired.

Frequently Asked QuestionsWe prefer storing cooked lasagna in multiple containers so that we can easily bring some to work or freeze it. It will be fine in the refrigerator for about 3 days, or it can be frozen for up to 3 months. When it’s time to reheat the lasagna, preheat your oven to 350°F and bake it for approximately 30 minutes. If you refrigerated it in a glass container, place it in the cold oven and then add the heat. This will help eliminate sudden temperature changes that could cause the glass to crack and break.We like using fresh spinach best, but you can use frozen. Remember that frozen spinach has been cooked already, so you won’t need to cook it as instructed in Step 2. You’ll just be adding it to the warm ingredients.A fresh salad and warm rolls—like ourClassic House Salad,Leafy Green SaladorTomato-Cucumber Salad with Dill, along with ourGrilled French Bread—are all you need to complete the meal. If you have a nice bakery loaf, it would be excellent paired with ourEasy Garlic Butter.

Frequently Asked Questions

We prefer storing cooked lasagna in multiple containers so that we can easily bring some to work or freeze it. It will be fine in the refrigerator for about 3 days, or it can be frozen for up to 3 months. When it’s time to reheat the lasagna, preheat your oven to 350°F and bake it for approximately 30 minutes. If you refrigerated it in a glass container, place it in the cold oven and then add the heat. This will help eliminate sudden temperature changes that could cause the glass to crack and break.

We like using fresh spinach best, but you can use frozen. Remember that frozen spinach has been cooked already, so you won’t need to cook it as instructed in Step 2. You’ll just be adding it to the warm ingredients.

A fresh salad and warm rolls—like ourClassic House Salad,Leafy Green SaladorTomato-Cucumber Salad with Dill, along with ourGrilled French Bread—are all you need to complete the meal. If you have a nice bakery loaf, it would be excellent paired with ourEasy Garlic Butter.

EatingWell.com, December 2024

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Nutrition Facts(per serving)308Calories9gFat44gCarbs15gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sarah Pflugradt, Ph.D., RDN, CSCS

andLinda Frahm

Linda Frahm