Ravioli Lasagna with Baby Spinach and Portobello Mushrooms Recipe | Co+op
This is a perfect dish for when you need a super quick meal everyone will love.
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Ingredients
- 2 to 3 tablespoons olive oil
- 1 yellow onion, peeled and thinly sliced
- 3 to 4 Portobello mushrooms, stems removed and thinly sliced
- 2 pounds (8 to 10 cups) fresh baby spinach
- Salt
- pepper
- 1 (26-ounce) jar pasta sauce
- 24 to 30 ounces refrigerated or frozen ravioli
- 3 cups shredded mozzarella or Italian blend cheese
- Thinly sliced red bell peppers, to garnish (optional)
- Basil or parsley leaves, to garnish
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