Vegetable Ravioli Lasagna
Here’s a new take on the classic lasagna recipe!
- 4 tablespoons butter
- 4 tablespoons flour
- 2 1/2 cups milk
- Pinch of freshly grated nutmeg
- A couple drops of hot sauce
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 medium zucchini, chopped into bite-size pieces
- 2 red bell peppers, chopped into bite-size pieces
1 large eggplant, chopped into bite-size pieces
- 4 cloves garlic
- Salt and freshly ground black pepper
- 4 packages cheese ravioli (24-count each)
- 1 cup grated Parmigiano Reggiano cheese
- 1 cup grated Asiago cheese
- A handful of parsley
- Pre-heat the oven to 400°F.
Chop the zucchini, red bell peppers and eggplant into bite-size pieces and set aside.
Bring a big pot of water to a boil over high heat for the ravioli.
While the water is coming to a boil, melt the butter in another saucepan over medium heat. Once the butter is melted, add the flour and stir for about one minute. Whisk in the milk and let simmer for about five 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.
Heat another skillet over medium-high heat and add the EVOO. Add the zucchini, red peppers, eggplant and garlic. Cook until the veggies are softened, about five 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 five 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 Reggiano and Asiago cheese. Bake in the oven until the cheese melts and is bubbly. Garnish with chopped parsley. Yum-o!