| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 (10-ounce) packages chopped frozen spinach
- 1/4 stick butter
- 4 tablespoons all-purpose flour
- 1 quart milk
- Freshly grated nutmeg, to taste
- Salt and pepper
- 3 cups ricotta cheese
- 1 tablespoon fresh lemon zest
- 4 cloves garlic, minced
- 4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
- 2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
- 1 1/2 cups grated Parmigiano-Reggiano
Instructions
- Bring a large pot of water to a boil for pasta.
- Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
- Defrost the spinach in the microwave for 10 minutes on high.
- While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. 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.
- Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
- Cook pasta to al dente, 5 to 6 minutes in salted 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.
- 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.
- Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 897 |
| Total Fat | 69 g |
| Saturated Fat | 36 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 52 g |
| Cholesterol | 187 mg |
| Sodium | 1516 mg |
Reviews
Super bland one of the worst dishes Rachael Ray ever made
I put mine in the oven and then looked at the reviews. I got kind of nervous, but in the end I was happy with the dish. I am however giving this three stars because of how much longer it took to bring this together. So, if all you’ve got is 30min try making the sauce ahead or using a store bought.
I can understand why some have said their attempts turned out bland. One tip I have is to grate the garlic into the ricotta cheese. It disperses the flavor so much more. Also, I used more than a teaspoon of lemon zest and I always use lots of black pepper and a few shakes of red pepper flake in the ricotta layers on any lasagna I do.
Another way to amp up the flavor is to use 3 different flavors. I used one big bag of cheese ravs, one artichoke and spinach from Trader Joe’s and a sun dried tomato also from Trader Joe’s.
The only problem I seemed to have was the white sauce didn’t thicken as much as I wanted. I even made sure not to use skim milk, but that didn’t seem to matter.
My husband LOVED it! But i didn’t use all spinach ravioli’s. I used one bag spinach and the rest cheese ravioli. So i cut out about 2/3 of the ricotta cheese!
I used two jars of Alfredo sauce to make my life easier. This added great taste and shorter prep time.
I will add this to my fair when guests are coming over.
I made this dish for Christmas Eve dinner and my family and in-laws were very impressed because they loved it. I read through all of the previous reviews ahead of time and decided to incorporate a few of them because I could see how they would only add to the dish. I sauteed the garlic and onions in a little bit of butter, olive oil, salt and pepper, and let it cool before folding it into the ricotta mixture. I also had some chicken left over from the Chicken Picatta dish I had made, so I sauteed that and cut into small cubes and added that to the vegie layers (I kept them the same, spinach and artichoke). I also squeezed some lemon on the spinach after it had defrosted and dried which added some great flavor. Lastly, I did alternate red sauce and the white sauce in the different layers. Overall, the dish came out amazing! The only reason I didn’t give it 5 stars was because it seems we all had to make a lot of changes to the actual recipe. Plus, I agree with the other reviewers that the dish was pretty expensive to make. I wonder if buying frozen ravioli instead of fresh would be a little cheaper?
I really like this recipe a lot. I add in more veggies though. I put more spinach, and I also add in asparagus. I am trying it this time with mushroom ravioli. I like to take this to friends who have just brought a baby home from the hospital. Great comfort food!
I substituted a simple home made tomato basil sauce for the middle layer (as other reviewers suggested) and I used fresh artichokes. I used mushroom ravioli and added a layer of sauteed wild mushrooms to supplement the ravioli and it was absolutely wonderful. I love to read the reviews before I make a dish because you all make such great recommendations!
this has to be the best tasting dish i have ever made! my roommate had some and raved about it all day and even told everyone at her work how amazing it is. only bad thing – it doesnt taste as good reheated.. so eat as much as you can right after making it!! =)
This recipe sounded good, but seem to fall short in the flavor category. It was simply “so-so”. Family wouldn’t finish what was on their plates and throwing away the leftovers (which there was tons of) made me cringe knowing how much it cost to make the dish. Not a winner…….but you can’t win them all, I guess…..
Amazing