Fresh Spinach Ravioli Lasagna Recipe
A cheesy spinach ravioli lasagna is quickly assembled using fresh pasta and features layers of creamy sauce, ricotta, and artichokes.
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Instructions
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Preheat the oven to 375 F and lightly spray a 9x9-inch baking dish.
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Start boiling a large pot of water for the pasta.
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In a large saucepan, melt butter over medium heat, then stir in flour for one minute until golden. Add spinach, cooking for about two minutes until barely wilted. Gradually stir in milk, simmer 1-2 minutes until thickened, then season with nutmeg, salt, and pepper; stir in 1/2 cup Parmesan cheese.
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Meanwhile, combine ricotta cheese, lemon zest, garlic, salt, and pepper in a separate bowl.
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Once the water boils, salt it and cook the pasta according to package directions, stopping just before it is fully cooked.
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Spoon a light layer of the creamy spinach sauce onto the bottom of the prepared dish. Layer with half of the ravioli, half of the ricotta mixture, and half of the chopped artichokes. Spoon half of the remaining spinach sauce over these layers, then sprinkle with half of the Parmesan. Repeat all layers.
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Bake for approximately 15 minutes, until browned and bubbly. If desired, broil for a final minute to brown the top.