Fast Spinach Lasagna (Print Version)
# Ingredients:
01 -
2 tablespoons of unsalted butter
02 -
2 tablespoons of regular white flour
03 -
3 cups of fresh spinach, finely chopped
04 -
2 cups of whole milk
05 -
3/4 cup of shredded Parmesan cheese
06 -
1 and 1/2 cups of creamy ricotta cheese
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1 teaspoon of freshly grated lemon peel
08 -
1 teaspoon of minced garlic
09 -
27 ounces of spinach-and-artichoke-filled ravioli
10 -
6 ounces of diced artichoke hearts
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A pinch of nutmeg for flavor
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A dash of kosher salt as needed
13 -
Freshly ground black pepper to taste
# Instructions:
01 -
Start by preheating the oven to 375°F and lightly coat a 9x9-inch baking dish with some cooking spray
02 -
Melt the butter and stir it with the flour until it becomes golden. Toss in the chopped spinach and cook until wilted, then pour in the milk while stirring constantly to create the sauce. Add nutmeg, salt, and pepper to season
03 -
In a mixing bowl, combine the ricotta cheese with garlic, a bit of salt and black pepper, and the lemon zest
04 -
Bring a large pot of salted water to a boil and cook the ravioli according to package instructions, but stop cooking just before it's completely done
05 -
Start layering by putting sauce at the bottom. Add a layer of ravioli, then top with the ricotta cheese mixture, artichoke hearts, and grated Parmesan. Do another layer in the same pattern
06 -
Pop it into the oven and bake for about 15 minutes, or until the dish is bubbling. If you like, briefly broil it to get a golden-brown finish on top
# Notes:
01 -
Don’t use glass dishes under the broiler, as they can crack
02 -
You can make this dish in advance and bake it later
03 -
Using store-bought ravioli makes this recipe quick and simple