RAVIOLI VEGETABLE "LASAGNA"
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a pot of water to boil for ravioli.
- While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
- Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
- When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
- Drizzle a touch of extra virgin olive oil onto the bottom of a medium flameproof oval casserole or a flameproof rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.
SPINACH AND RAVIOLI LASAGNA
Frozen cheese-filled ravioli brings this lasagna to the dinner table in 45 minutes - a spin on the Italian classic featuring spinach, pesto and jarred Alfredo sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
- Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.
Nutrition Facts : Calories 540, Carbohydrate 50 g, Fat 3, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1230 mg
SPINACH VEGETABLE LASAGNA
This mildly seasoned lasagna is chock-full of fresh spinach, mushrooms, carrots and onions. Vicki Boman says it even pleases nonvegetarians when she serves it at her home in Ponca City, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth. Add 2-1/2 cups milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 1-1/2 cups Parmesan cheese, mustard, 1/4 teaspoon salt and hot pepper sauce; set aside., In a large nonstick skillet, saute the mushrooms, onions, carrots and garlic in oil until tender. Stir in spinach and remaining salt. Cook and stir for 2 minutes or until spinach is wilted; drain. , Remove from the heat; stir in 1-1/2 cups cheese sauce. Combine the remaining cheese sauce and milk. Spread half of the cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half the vegetable mixture; repeat. Top with remaining noodles and cheese sauce. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 222 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 496mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
SPINACH RAVIOLI LASAGNA
Short-cut lasagna, using ravioli. Adapted from a recipe in Dash magazine. I used Costco's Pasta Prima frozen organic spinach and mozzarella, but other flavors would be good too. Use frozen, not thawed,
Provided by sheepdoc
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Spread thin layer of sauce in 9 x 13 pan.
- Add half the ravioli in a single layer, half the spinach, half the marinara, and half the mozzarella.
- Repeat layers.
- Top with Parmesan.
- Cover pan with foil, Bake for 35 minutes. Uncover and bake for 15 minutes more, until cheese is melted and pasta is cooked.
- Let stand at least 5 minutes before serving.
Nutrition Facts : Calories 258.7, Fat 12.6, SaturatedFat 5.9, Cholesterol 31.1, Sodium 942, Carbohydrate 23.9, Fiber 5.1, Sugar 14.4, Protein 12.8
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VEGETABLE-AND-RAVIOLI LASAGNA RECIPE - GRACE PARISI
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- Bake the ravioli lasagna for 30 minutes, until bubbling. Uncover and bake for 25 minutes longer, until lightly browned and bubbling. Let the lasagna stand for 10 minutes before serving.
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