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Spinach-Artichoke Ravioli-Lasagna Recipe

Spinach-Artichoke Ravioli-Lasagna

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (77)

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Average Rating:

Total Reviews: 77

Showing 21-30 of 77

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  • on February 17, 2008

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    This was the perfect, non-meat, non-red sauce, lasagna. I've been looking for something quick and easy, yet filling that didn't include red sauce. I love pasta but I have trouble digesting red sauces and meat at times. I'm always looking for other ways to prepare my meals. Thanks Rachael. I love your spirit in the kitchen...!!!

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  • on January 04, 2008

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    I followed the recipe exactly for this, and thought it was a little bland. The lemon zest is a bit overpowering. I think it would be better with tomato sauce substituted for the white sauce, and ditch the lemon zest.

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  • on November 05, 2007

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    Great recipe!!!

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  • on September 13, 2007

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    I usually love Rachael's recipes, but this one does NOT make the cut. I made the mistake of not reading reviews first, and that would have saved me time.

    I did halve the recipe because it seemed like so much food (4 bags of ravioli!. But it is still expensive to make just half!

    Very bland overall. I accidentally cooked the sauce for a while, so it ended up pretty thick, which was good, but tasteless really. The lemon zest adds a weird flavor to the dish, would work better if there was shrimp in it somewhere to go with the lemon flavor.

    I cooked it for 15 minutes and it still wasn't very hot.

    No one cleared their plates (and we're a pasta-loving household and I threw the rest of the pan (over half away.

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  • on May 25, 2007

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    This was the perfect meal for a crowd mixed with carnivores and vegetarians.

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  • on May 19, 2007

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    This took much longer than 30 minutes to make and required quite a bit of cleanup afterwards. The taste was good, but WAY too heavy. We through most of it out. It has potential, but need to be lightened up.

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  • on April 03, 2007

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    Nice ingredients but I found it lacking flavor. It needed something but wasn't sure what it should be. Very hardy dish and very filling.

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  • on March 19, 2007

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    I love how the ingredients make up a great tasting lasagna and this one turn out really great - maybe because I did a twist with the recipe. Since I'm a big fan of low fat and low-carb diet, I replace the milk with low fat soymilk and some water to thin out the sauce a little bit. I knew that if you put too much of the cheese with milk, it would be too thick to enjoy.

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  • on March 11, 2007

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    Very tasty and Very rich! Took me an hour and there were oodles of dirty pots and pans.

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  • on March 06, 2007

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    We enjoyed this, me more than hubby. I think I would add chicken next time for him. I too added some mozarella to the layers. I made my sauce with half chicken broth, half milk to lighten it a little. Also baked it a little before browning under the broiler after reading other reviews. I halved the recipe and it still made a ton!

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