3(8-ounce) packages Spinach, Cheese or other filled fresh ravioli
Instructions
Preheat the oven to 375°F. Spray a 9x9-inch square pan, or another 1 1/2 to 2-quart baking dish, with nonstick cooking spray.
Bring a large pot of water to a boil for pasta.
In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden, smooshing any floury clumps as you stir. Add the spinach and cook until barely wilted, about 1 minute, stirring frequently. Gradually stir in the milk, and bring the mixture to a simmer. Allow to simmer for a minute or two, stirring occasionally, until thickened. Season with the nutmeg, if desired, and salt and pepper. Stir in 1/2 cup Parmesan.
Meanwhile, combine the ricotta cheese and lemon zest in a small bowl, seasoning with salt and pepper.
When the water comes to a boil, season with salt, let it return to a boil, and cook the pasta according to package directions, stopping just before it becomes completely cooked.
Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it. Top with half of the ravioli, then top the pasta with a layer of half of the ricotta mixture, dolloping it in heaping teaspoonfuls. Spoon over half of the remaining creamy spinach sauce , then sprinkle over half of the Parmesan. Repeat these layers.
Place in the oven and bake for about 15 minutes until everything browns and bubbles. Run the lasagna under the broiler for a final minute to brown the top if desired.