Ravioli Lasagna with Spinach and Portobello Mushrooms recipe | PCC Community Markets

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 and pepper, to taste
• 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