Ravioli and Spinach Lasagna with White Sauce

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.

6 thoughts on “Ravioli and Spinach Lasagna with White Sauce

  1. What do you mean follow– follow the same procedure with the half-and-half? Does that mean start w/melting butter and then whisking in flour and finally slowly adding half-and-half?

    • Add the half and half in slowly (like the stock), whiskling constantly so that the mixture thickens. The instructions have been edited on the recipe to make that part more clear.

    • It is a combination that is half milk and half cream; it does not need kosher certification unless you keep chalav yisrael.

  2. Flour is not listed as an ingredient. I’m assuming it’s the same as the butter – 2 Tbsp – but can you pls advise.