Ravioli Vegetable Lasagna

2 packages chopped frozen spinach - defrosted
2 tbsp olive oil
4 to 6 cloves of garlic
2 cans of artichoke hearts
Salt and pepper
2 tsp butter
2 tbsp flour
2 cups stock
1/2 cup half and half
1/2 cup of parm cheese
Couple shakes of nutmeg
1 large package of ravioli - with your favorite filling
1 bunch of asparagus spears
2 cups of Italian cheese blend

Start a large pot of water for the ravioli.

Heat a medium skillet and add olive oil and garlic - cook 1 minute. Add spinach and artichokes, salt and pepper - heat through then remove from pan. Place skillet back on heat and melt butter. Whisk in flour, 1 to 2 minutes. Whisk in stock and let bubble. Whisk in cream and parm cheese, nutmeg, salt and pepper till it thickens.

Preheat broiler to high.

Put ravioli in water when it is boiling. Cook 4 to 5 minutes. Place a colander over ravioli when it cooks - add asparagus to colander and steam till fork tender. Add asparagus to bowl with spinach and artichoke. Drizzle olive oil to bottom of lasagna pan. Layer 1/3 of ravioli, then 1/2 of filling, and cover with sauce, repeat and finish with italian cheese blend on top.

Brown in broiler until cheese is golden and lasagna is heated through.

Source: Rachel Ray's 30 minute meals