Adventures Recipes

Wednesday, October 18, 2006

Vegetable Ravioli Lasagna

Adapted from Rachael Ray
(photo from
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
Pinch of freshly grated nutmeg
Couple drops of hot sauce
2 tablespoons extra-virgin olive oil (EVOO)
2 medium zucchini
2 red peppers
1 large eggplant
4 ounces chopped crimini mushrooms
4 cloves garlic
Salt and freshly ground black pepper
1 Family size package cheese ravioli
1 cup grated Parmigiano Reggiano
A handful of parsley


Pre-heat the oven to 400F.

Bring a big pot of water to a boil over high heat for the ravioli.

Melt the butter in a saucepan over medium heat. Once the butter is melted, add the flour and stir for about 1 minute. Whisk in the milk and let simmer for about 5 minutes until the sauce becomes thick. Once the sauce is thick, add a pinch of freshly grated nutmeg and a couple of drops of hot sauce, depending on how spicy you like it, to add a depth of flavor to the sauce.

In another skillet, over medium-high heat, add EVOO. Add the zucchini, red peppers, eggplant, mushrooms, and garlic. Let cook until the veggies are softened, about 5 minutes. Season with salt and freshly ground black pepper. Once the water boils for the ravioli, season the water with a generous handful of salt. Drop the ravioli in the boiling water and cook until they float to the top, about 5 minutes.

To assemble the lasagna, place a third of the sauce in the bottom of a baking dish. Add half of the ravioli. Top with half of the veggies. Repeat this layering, making the last third of the sauce the top layer. Top with grated Parmigiano. Bake in the oven until the cheese melts and is bubbly. Garnish with chopped parsley.


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