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Ravioli and Spinach Lasagna with White Sauce

Posted By GKC On July 31, 2011 @ 1:52 am In Member Only,Recipes of the Week,Weekly Recipes | 6 Comments

photo: foodnetwork.com

2 (1 pound) boxes cheese ravioli, defrosted
2 tablespoons butter
2 tablespoons margarine
2 cups Imagine pareve chicken broth
½ cup half-and-half
½ cup grated parmesan cheese
¼ teaspoon nutmeg
¼ teaspoon pepper
2 (8 ounce) packages shredded mozzarella or pizza cheese
1 (10 ounce) package frozen chopped spinach (optional)

Preheat oven to 350 degrees. Melt butter in a medium pot over medium heat. Whisk in flour until smooth. Slowly pour in pareve chicken stock, whisking constantly so that mixture thickens.  Next slowly add in the half-and-half, whisking constantly so that the mixtures thickens.  Stir in the cheese, nutmeg and pepper. Cook for about 2 minutes until cheese is thoroughly incorporated. In a 9 x 13-inch pan place small layer of sauce. Next add a layer of ravioli. Sprinkle cheese over ravioli and cover with sauce. If your family likes spinach, add a layer here. Add another layer of ravioli, more sauce and cover the whole top with cheese. Bake, uncovered, for 45 minutes to 1 hour.

If you feel like potchke-ing, try these delicious lasagna rolls [1].


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URL to article: http://www.gourmetkoshercooking.com/2011/07/ravioli-and-spinach-lasagna-with-white-sauce/

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[1] lasagna rolls: http://www.gourmetkoshercooking.com/2010/02/lasagna-rolls/

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