Ravioli Vegetable Lasagna (Rachael Ray) Recipe

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Ravioli Vegetable Lasagna (Rachael Ray)
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Ingredients
15
Count
Nutrition
1108
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Bring a pot of water to boil for ravioli.
  2. 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.
  3. Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
  4. 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.
  5. Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1108.05 Kcal (4639 kJ)
Calories from fat 646.59 Kcal
% Daily Value*
Total Fat 71.84g 111%
Cholesterol 53.08mg 18%
Sodium 430.47mg 18%
Potassium 1031.94mg 22%
Total Carbs 61.43g 20%
Sugars 7.76g 31%
Dietary Fiber 17.24g 69%
Protein 61.14g 122%
Vitamin C 28.6mg 48%
Vitamin A 1.5mg 50%
Iron 10.4mg 58%
Calcium 381.1mg 38%
Amount Per 100 g
Calories 143.48 Kcal (601 kJ)
Calories from fat 83.73 Kcal
% Daily Value*
Total Fat 9.3g 111%
Cholesterol 6.87mg 18%
Sodium 55.74mg 18%
Potassium 133.63mg 22%
Total Carbs 7.95g 20%
Sugars 1.01g 31%
Dietary Fiber 2.23g 69%
Protein 7.92g 122%
Vitamin C 3.7mg 48%
Vitamin A 0.2mg 50%
Iron 1.3mg 58%
Calcium 49.3mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.3
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Total Fat

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