ITALIAN FLAG RAVIOLI LASAGNA
I called this recipe Italian Flag Ravioli Lasagna because of the three sauces used: Pesto (Green), Bechamel (white), and Marinara (red). It's an excellent dish bursting with flavour!

1 (10-ounce) package chopped frozen spinach
3 cups ricotta cheese
2 (25-ounce) bags Italian sausage stuffed ravioli
1 (15-ounce) can artichoke hearts in water, drained and quartered
2 (6-ounce) cans sliced mushrooms, drained
1 cup shredded Mozzarella cheese
½ cup fresh grated Parmesan cheese

PESTO:
2 cups fresh basil leaves, packed
¼ cup grated Parmesan cheese
3 tablespoons pine nuts (or walnuts)
3-5 garlic cloves
½ cup olive oil

Combine basil, Parmesan, nuts, and garlic in a food processor. Gradually add olive oil. Be sure to stop and scrape the sides. Pesto keeps refrigerated for about one week and frozen for several months.

CHEESEY BECHAMEL SAUCE:
6 tablespoons butter
6 tablespoons flour
1 cup milk, warmed
1 cup whipping cream, warmed
½ cup Parmesan cheese or Asiago cheese, grated

In a medium sauce pan over medium heat, melt butter. Gradually stir in flour until a smooth roux or paste is formed. Whisk in warmed milk and whipping cream, stirring constantly to remove all lumps. When mixture begins to thicken, gradually add cheese, stirring until melted. Remove from heat.

MARINARA SAUCE:
1 15oz can tomato sauce
1 teaspoon seasoning salt
2 teaspoons Italian seasoning
1 teaspoon Mrs. Dash
1 teaspoon Thudium's Herb Seasoning black pepper to taste

In a medium sauce pan, combine all ingredients and cook over medium heat for about 10 minutes, until flavours combine.
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Make all sauces first.

Defrost spinach in the microwave for about 10 minutes on 50% power (until thawed and warmed.) Place spinach in layer of papertowels and wring it completely dry. Open the papertowels and separate the spinach with your fingers.

Combine your pesto with your ricotta, a little at a time, until flavoured to your liking (about half a cup). Pesto is very strong - some people like more than others, you may not use it all. The remainder of the pesto can be refrigerated for about a week, or frozen for several months.

Meanwhile, fill a large pot (dutch oven or stock pot) with water and bring to a boil. Add raviolis to boiling water and cook 4-5 minutes, until al dente. Drain immediately and set aside.

Preheat oven to 375º.

Combine mozzarella and parmesan cheeses together.

Cover the bottom of a 9½" x 13½" baking dish with a thin layer of the Bechamel sauce.


Then cover with a layer of raviolis.


Take your pesto-ricotta and carefully spread a layer over the raviolis.


Top pesto-ricotta with a layer of marinara. Then spread ⅓ of the spinach, ⅓ of the artichoke hearts and ⅓ of the mushrooms. Sprinkle liberally with ⅓ of the mozzarella and parmesan cheeses.


Top vegetables with a layer of Bechamel, then repeat layers twice more. End dish by topping with marinara and sprinkling with cheese.


Place in 375º oven until cheese browns and sauces are bubbling - about 15 minutes. Lasanga just needs to be warmed since everything is pre-cooked.