This is my take on the Rachel Ray recipe of a similar nature. I was going to post all of my edits to the one posted already, but I have changed up quite a lot and the recipe that is available online and in her book is not true to the recipe she prepared on the show. 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!
My Private Note
Units: US | Metric
- 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)
- 1Bring pot of water to boil for ravioli.
- 2While 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.
- 3Heat 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.
- 4Add 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.
- 5Place 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.
- 6Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
- 7When 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.
- 8Place colander in your sink and drain ravioli.
- 9Drizzle 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.
- 10Layer the ingredients: 1/2 ravioli, cheese, 1/2 vegetables, sauce, cheese, 1/2 ravioli, cheese, 1/2 vegetables, sauce.
- 11Dot top of "lasagna" with any remaining sauce and cover liberally with grated provolone or 4 cheese blend.
- 12Brown cheese 8 inches from broiler, 5 minutes (longer if the vegetables got cold during the process).
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Nutritional Facts for Ravioli Vegetable Lasagna
Serving Size: 1 (263 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 264.4
- Calories from Fat 136
- Total Fat 15.1 g
- Saturated Fat 7.0 g
- Cholesterol 28.1 mg
- Sodium 355.0 mg
- Total Carbohydrate 25.4 g
- Dietary Fiber 11.8 g
- Sugars 2.1 g
- Protein 13.4 g
The following items or measurements are not included:
Italian cheese blend