Casseroles > Pasta > Creamy Pocket Lasagna >
Creamy Pocket Lasagna
1 pkg. (42 count) frozen beef ravioli
1/2 pkg. (22 count) frozen chicken-herb ravioli
1/4 stick butter
2 heaping TBS flour
2 C milk
Nutmeg to taste
Salt and pepper
2 C ricotta cheese
1 TBS lemon zest
1 TBS minced garlic (from jar)
Parsley
1 can (4 oz.) shitake mushrooms, drained
Drop ravioli in a pot of salted, boiling water. Cook for five to six minutes, or according to package instructions. Afterward, use a slotted spoon to remove the ravioli from the water and place in a single layer on a foil-lined cookie sheet. Set aside.
In a bowl, combine the ricotta cheese, salt and pepper, lemon zest, garlic and parsley. Mix well; set aside.
In a medium-sized pot, melt butter and then whisk in the flour. Cook for one to two minutes. Whisk in the milk and bring the sauce to a bubble. When it begins to thicken, turn the heat to low and add nutmeg, salt and pepper to taste.
In a baking dish, spoon enough of the sauce to cover the bottom. Layer the ravioli, mushrooms and ricotta cheese mixture. Repeat process until the remaining ingredients are gone.
Place dish under a hot broiler or into a preheated 425-degree F oven until sauce browns and bubbles (about three minutes). Serve.
*Creamy Pocket Lasagna and sauce images (C) Shenanchie.
*Creamy Pocket Lasagna is a variation of an original recipe from Rachael Ray.
Variations: For color, add roasted red and green bell peppers in a layer, or sliced tomatoes.
Shenanchie's Note: This dish is creamy and extremely flavorful, but aesthetically unappetizing (as shown in my photographs of the dish above). This is partly my own fault because I left out the "colorful" spinach and artichoke hearts.
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map