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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 41-50 of 77

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  • on January 20, 2007

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    This was a little bland. DEFINITELY use 1/4 CUP butter, as this must have been a misprint. I sauteed mushrooms in some butter (then added the garlic to this, and then added it to the ricotta mixture. I also added mozerella to the top. I put the whole thing in a 375 oven for 20 minutes, so it can all blend together. I will make it again, but I may saute onions with the mushrooms and garlic next time. It was just missing something!
    Enjoy!

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  • on January 13, 2007

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    I switched a lot out of the recipe. First I didn't use the white sauce, according to others, it was too rich. I used basic tomatoe sauce, then also used marinated artichokes. I also omitted the spinach since I used spinach ravioli. Lastly, along with salt and pepper, I added oregano, thyme, and garlic powder. Lastly, my ravioli came with herbed parmesan cheese so I added that. It ended up being quite delicious with all the subsitutions.

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  • on January 03, 2007

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    AMAZING ANS RICH!!

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  • on December 31, 2006

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    I didn't think the 3 minute broil time would be enough, when I first saw the show, and I was right. It needed a baking time prior to the broil, or just a baking time. And it was pretty bland the first night. Left overs were definitely better. And just what is the lemon zest supposed to do? I could not taste it at all, and feel the recipe could have done without it. I usually love Rae's recipes, but not this one so much. Probably won't make it again....also, it is a bit expensive to make.

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  • on December 31, 2006

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    I used Mushroom raviolis from Costco and they added great flavor to this dish. I used fat free ricotta and fat free milk. I felt that I could have used less ricotta and added a layer of tomatoe sauce to cut through the creaminess. Also, I felt like maybe more spinach would have improved the balance of the dish. Several people have commented on the white sauce being too runny. I let mine simmer on low and stirred occasionally the entire 30 minutes while preparing everything else and it turned out just the right thickness, not runny, when it was time to start layering.

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  • on December 09, 2006

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    This was a very Good Recipe - However instead of the white sauce I just used regular tomato Sauce! It was Quick, fun to make and Good! I will defiantly make this recipe again!

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  • on December 03, 2006

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    This dish is good for vegetarians. My husband is a big meat eater, so he thinks we need to add chicken to it.

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  • on November 24, 2006

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    sooo easy to make and so delicious that i will probably never go back to the "regular" lasagna recipe

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  • on November 18, 2006

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    Came out a bit milky. First time I did this recipe I didn't allow for the milk mixture to settle enough, so it was still too watery when it went came out of the oven. Also, the 4 packages of ravioli are small bags. I had way too many for this recipe.

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  • on November 14, 2006

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    I loved this and it's so easy to make low fat. I used fat free milk, fat free ricotta and combined a little fat free cottage cheese in there too. I also added some brocolli and cauliflower to the spinach and atrichoke. This is a great way to start a lasagna with any veggies you might have at home.

    I did spice it up a bit with red pepper flakes, too. It's great.

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