Speedy Ravioli Lasagna (Printable Version)

# What You'll Need:

01 - 2 tablespoons butter, unsalted
02 - 2 tablespoons flour for cooking
03 - 3 cups chopped spinach leaves
04 - 2 cups milk
05 - 3/4 cup grated Parmesan
06 - 1 1/2 cups ricotta
07 - 1 teaspoon lemon zest, freshly grated
08 - 1 teaspoon finely chopped garlic
09 - 27 ounces spinach-artichoke stuffed ravioli
10 - 6 ounces diced artichoke hearts
11 - Nutmeg sprinkled to your liking
12 - Kosher salt as needed
13 - Ground black pepper as needed

# Preparation Steps:

01 - Warm your oven to 375°F. Give your 9-inch square dish a quick spray with cooking oil
02 - Brown the butter with flour. Toss in spinach until soft, then pour milk in slowly to form your sauce. Add nutmeg, salt, and pepper for taste
03 - Mix your ricotta with zesty lemon, minced garlic, plus some salt and pepper in a separate container
04 - Get your ravioli slightly undercooked in salty water, checking package times
05 - Start with sauce at bottom, then add ravioli, ricotta mixture, artichokes and finish with Parmesan. Do this twice
06 - Pop in oven for 15 minutes till it bubbles. Want a crispy top? Broil it briefly at the end

# Additional Tips:

01 - Never broil in glass dishes
02 - You can make this earlier and bake later
03 - Shortcuts cooking by using store-bought ravioli

Return