Spinach-Artichoke Ravioli-Lasagna

Name: Spinach-Artichoke Ravioli-Lasagna
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 850 grams artichoke hearts in water, drained and thinly sliced; 0 sticks butter; 4 Tbsps all-purpose flour; 283 grams packages chopped frozen spinach; 4 cloves garlic, minced; 1 Tbsp fresh lemon zest; 946 milliliters milk; 8 servings Freshly grated nutmeg, to taste; 355 milliliters grated Parmigiano-Reggiano; 710 milliliters ricotta cheese; 8 servings Salt and pepper; 4 packages fresh ravioli cheese, wild mushroom or spinach stuffed varieties

Spinach-Artichoke Ravioli-Lasagna might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 28g of protein, 35g of fat, and a total of 518 calories. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up artichoke hearts in water, spinach, milk, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert.

Instructions

Bring a large pot of water to a boil for pasta.

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Pasta

Water

Equipment you will use

Pot

Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.

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Oven

Defrost the spinach in the microwave for 10 minutes on high.

Ingredients you will need

Spinach

Equipment you will use

Microwave

While spinach defrosts, heat a medium sauce pot over medium heat.

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Spinach

Sauce

Equipment you will use

Pot

Cut butter into small pieces and melt.

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Butter

Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.

Ingredients you will need

Salt And Pepper

Nutmeg

All Purpose Flour

Sauce

Milk

Equipment you will use

Whisk

Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.

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Salt And Pepper

Ricotta Cheese

Lemon Zest

Garlic

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Bowl

Cook pasta to al dente, 5 to 6 minutes in salted water.

Ingredients you will need

Pasta

Water

Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.

Ingredients you will need

Artichoke

Spinach

Equipment you will use

Cutting Board

Kitchen Towels

Microwave

Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.

Ingredients you will need

Ricotta Cheese

Artichoke

Ravioli