Ravioli Vegetable Lasagna |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is my take on the Rachel Ray recipe of a similar nature. This is a definite crowd pleaser and a sure-to-impress meal for dinner parties. I use the fresh spinach and in my experience it has made a lot of difference. I also do not add the onions but that is because I am allergic. That's one of the things that was missing from the original show recipe online. The additional cheese layer allows the lasagna to stick together better and will stand up better when serving. ENJOY - I know I do. Ingredients:
2 (10 ounce) packages frozen chopped spinach (defrosted in microwave) or 6 ounces bagged fresh baby spinach (chopped) |
2 tablespoons extra virgin olive oil, 2 turns of the pan |
4 -6 garlic cloves, finely chopped (i went for about 6) |
1/4 cup onion (chopped) |
2 (14 ounce) cans quartered artichokes, in water (drained well) |
1 lb thin asparagus, trimmed of tough ends (chopped to 2 inch or so pieces) |
salt and pepper (to taste) |
2 tablespoons butter |
2 tablespoons all-purpose flour |
2 cups vegetable stock or 2 cups chicken stock |
1/2 cup cream or 1/2 cup half-and-half |
1/2 cup grated parmigiano-reggiano cheese |
1/4 teaspoon nutmeg, freshly grated |
salt and pepper (to taste) |
4 cups italian cheese blend (shreadded, from dairy aisle) |
24 -28 ounces fresh ravioli (large sized, your favorite filling) |
Directions:
1. Bring pot of water to boil for ravioli.
2. While water comes to a boil, chop baby spinach and put in a bowl (if not already done). If using frozen spinach, defrost and wring dry, place in bowl.
3. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic and onions. Saute in oil 1 minute, then sprinkle spinach into the garlic onion oil.
4. Add artichoke heart pieces and asparagus to the pan and turn to combine and heat through. Season vegetables with salt and pepper (or your choice of seasonings or lack of) and remove from heat to a bowl.
5. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
6. Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
7. When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy - it will continue cooking when combined with sauce and vegetables.
8. Place colander in your sink and drain ravioli.
9. Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly.
10. Layer the ingredients: 1/2 ravioli, cheese, 1/2 vegetables, sauce, cheese, 1/2 ravioli, cheese, 1/2 vegetables, sauce.
11. Dot top of lasagna with any remaining sauce and cover liberally with grated provolone or 4 cheese blend.
12. Brown cheese 8 inches from broiler, 5 minutes (longer if the vegetables got cold during the process).
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