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Creamy Pocket LasagnaCreamy Pocket Lasagna

White sauce for Creamy Pocket Lasagna.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.


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