Ravioli Spinach Lasagna (Print Version)
# Ingredients:
01 -
2 tablespoons butter, unsalted
02 -
2 tablespoons flour for everyday cooking
03 -
3 cups chopped fresh spinach
04 -
2 cups milk (full fat)
05 -
3/4 cup grated Parmesan
06 -
1 1/2 cups ricotta
07 -
1 teaspoon lemon peel, finely grated
08 -
1 teaspoon finely chopped garlic
09 -
27 ounces spinach-artichoke stuffed ravioli
10 -
6 ounces diced artichoke hearts
11 -
A pinch of nutmeg
12 -
Kosher salt as needed
13 -
Ground black pepper as needed
# Instructions:
01 -
Get your oven hot at 375°F. Give your 9-inch square dish a quick spray with cooking oil
02 -
Stir butter and flour together until they turn slightly brown. Toss in spinach and cook till soft, then pour milk in slowly to create your sauce. Add a bit of nutmeg, salt, and pepper for flavor
03 -
In a separate bowl, stir together the ricotta with grated lemon peel, chopped garlic, and a bit of salt and pepper
04 -
Get your ravioli slightly undercooked in salty water, just follow the timing on the package but stop a minute early
05 -
Start with sauce at the bottom, then add ravioli, spread cheese mixture, sprinkle artichokes and Parmesan. Do these layers again
06 -
Put it in the oven for about 15 minutes until it bubbles. Want a crispy top? Stick it under the broiler for a minute or two
# Notes:
01 -
Skip using glass dishes when broiling
02 -
You can put everything together earlier in the day
03 -
Store-bought ravioli makes this super quick