Ravioli Vegetable "Lasagna"

By MissHeather

Ingredients

• 24 oz chopped frozen spinach, defrosted
• 2 T olive oil
• 4 cloves garlic, minced
• 2 cans (15 oz each) quartered artichokes in water, drained
• salt and pepper, to taste
• 2 T butter
• 2 T flour
• 2 C vegetable stock
• 1/2 C cream
• 1/2 C grated Parmigiano
• 1/4 tsp nutmeg
• salt and pepper
• 28 oz fresh ravioli
• 1 lb thin asparagus spears, cut on an angle into 2" pieces
• 2 C shredded provolone or italian 4 cheese blend

Details

Servings 4

Preparation

Step 1

Put on pot of water.

Drain spinach and wring.

Heat a medium skillet over medium heat. Add 2 T oil and garlic and saute 1 minute. Sprinkle spinach into garlic oil. Add artichokes and turn to combine and heat through. Season with salt and pepper and remove from heat to a bowl. Place skillet back on heat and melt butter. whisk in flour adn cook 1 to 2 minutes. whisk in stock and let it bubble. Whisk in flour and cook 1 to 2 minutes. Whisk in stock and let it bubble. Whisk in cream and Parmigiano, season with nutmeg, salt and pepper and thicken.

preheat broiler to high. Set rack about 8 inches from heat.

When water boils, add salt, then ravioli and cook 4 to 5 minutes. Should be undercooked. Place a colander over ravioli as it cooks, add asparagus and cover. Steam until just fork-tender.

Remove asparagus and add to bowl with spinach and artichokes. Drain ravioli.

Drizzle a touch of oil into the bottom of a medium-size oval casserole or a rectangular baking dish and brush to coat evenly. Arrange a layer of coooked ravioli, about 1/3, in the dish. Layer half the vegetables over. Add a few ladles of sauce, another layer of ravioli, then vegetables, then top with the last of the ravioli. Dot with remaining sauce and top with cheese. Brown in broiler, about 5 minutes, until cheese is golden and lasagna is heated thru.