Spinach-Artichoke Ravioli-Lasagna

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I put mine in the oven and then looked at the reviews. I got kind of nervous, but in the end I was happy with the dish. I am however giving this three stars because of how much longer it took to bring this together. So, if all you've got is 30min try making the sauce ahead or using a store bought.

I can understand why some have said their attempts turned out bland. One tip I have is to grate the garlic into the ricotta cheese. It disperses the flavor so much more. Also, I used more than a teaspoon of lemon zest and I always use lots of black pepper and a few shakes of red pepper flake in the ricotta layers on any lasagna I do.

Another way to amp up the flavor is to use 3 different flavors. I used one big bag of cheese ravs, one artichoke and spinach from Trader Joe's and a sun dried tomato also from Trader Joe's.

The only problem I seemed to have was the white sauce didn't thicken as much as I wanted. I even made sure not to use skim milk, but that didn't seem to matter.

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My husband LOVED it! But i didn't use all spinach ravioli's. I used one bag spinach and the rest cheese ravioli. So i cut out about 2/3 of the ricotta cheese!

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I used two jars of Alfredo sauce to make my life easier. This added great taste and shorter prep time.

I will add this to my fair when guests are coming over.

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I made this dish for Christmas Eve dinner and my family and in-laws were very impressed because they loved it. I read through all of the previous reviews ahead of time and decided to incorporate a few of them because I could see how they would only add to the dish. I sauteed the garlic and onions in a little bit of butter, olive oil, salt and pepper, and let it cool before folding it into the ricotta mixture. I also had some chicken left over from the Chicken Picatta dish I had made, so I sauteed that and cut into small cubes and added that to the vegie layers (I kept them the same, spinach and artichoke. I also squeezed some lemon on the spinach after it had defrosted and dried which added some great flavor. Lastly, I did alternate red sauce and the white sauce in the different layers. Overall, the dish came out amazing! The only reason I didn't give it 5 stars was because it seems we all had to make a lot of changes to the actual recipe. Plus, I agree with the other reviewers that the dish was pretty expensive to make. I wonder if buying frozen ravioli instead of fresh would be a little cheaper?

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I really like this recipe a lot. I add in more veggies though. I put more spinach, and I also add in asparagus. I am trying it this time with mushroom ravioli. I like to take this to friends who have just brought a baby home from the hospital. Great comfort food!

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I substituted a simple home made tomato basil sauce for the middle layer (as other reviewers suggested and I used fresh artichokes. I used mushroom ravioli and added a layer of sauteed wild mushrooms to supplement the ravioli and it was absolutely wonderful. I love to read the reviews before I make a dish because you all make such great recommendations!

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this has to be the best tasting dish i have ever made! my roommate had some and raved about it all day and even told everyone at her work how amazing it is. only bad thing - it doesnt taste as good reheated.. so eat as much as you can right after making it!! =

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This recipe sounded good, but seem to fall short in the flavor category. It was simply "so-so". Family wouldn't finish what was on their plates and throwing away the leftovers (which there was tons of made me cringe knowing how much it cost to make the dish. Not a winner.......but you can't win them all, I guess.....

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Amazing

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I saw this recipe and thought it would be great to try since my husband cannot eat red sauces, but it was not good at all, we ended up making sandwiches instead. But I am still a huge fan of Rachael Ray, everything else I have tried of hers is awsome!