Fresh Spinach Lasagna (Print Version)
# Ingredients:
01 -
Chopped fresh spinach (3 cups)
02 -
Softened butter (2 tablespoons)
03 -
Plain flour (2 tablespoons)
04 -
Grated Parmesan (3/4 cup)
05 -
Whole milk (2 cups)
06 -
Ricotta cheese (1 1/2 cups)
07 -
Minced garlic (1 teaspoon)
08 -
Lemon peel, finely grated (1 teaspoon)
09 -
Artichoke hearts, diced (6 ounces)
10 -
Large spinach-artichoke ravioli (27 ounces)
11 -
Nutmeg for seasoning
12 -
Salt, as much as needed
13 -
Black pepper, as preferred
# Instructions:
01 -
Preheat your oven to 375°F. Coat a 9x9 baking pan with cooking spray.
02 -
Melt the butter and stir in the flour until it darkens slightly. Toss in the spinach to wilt. Gradually pour in the milk. Sprinkle in nutmeg, salt, and pepper.
03 -
In a bowl, mix the ricotta, grated lemon peel, minced garlic, and some salt and pepper to taste.
04 -
Boil the ravioli in salty water until almost cooked, using the package’s directions for timing.
05 -
Start layering: some sauce, ravioli, the ricotta mixture, artichokes, and Parmesan. Do another round of layers.
06 -
Pop it in the oven for 15 minutes, or until it’s bubbling. If you want, broil it for a golden and crispy top!
# Notes:
01 -
Skip glass dishes when broiling at high heat.
02 -
It can be made ahead and stored.
03 -
Prepackaged ravioli speeds up the process.