Ravioli Vegetable Lasagna

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
1532
FAT
284%
CHOL
220%
SOD
226%

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Ingredients for 6 servings

2 tablespoons extra-virgin olive oil , 2 turns of the pan

1/4 cup onion (chopped)

2 (14 ounce) cans quartered artichokes , in water (drained well)

1/2 cup grated parmigiano-reggiano cheese

1 lb thin asparagus , trimmed of tough ends (chopped to 2 inch or so pieces)

1/4 teaspoon nutmeg , freshly grated

4-6 garlic cloves , finely chopped (I went for about 6)

2 tablespoons all-purpose flour

2 (10 ounce) packages frozen chopped spinach (defrosted in microwave) or 6 ounces bagged fresh baby spinach (chopped)

White Sauce

4 cups Italian cheese blend (shreadded, from dairy aisle)

1/2 cup cream or half-and-half

2 cups vegetable stock or chicken stock

Vegetable Layer

salt and pepper (to taste)

24-28 ounces fresh ravioli (large sized, your favorite filling)

Ravioli

2 tablespoons butter

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