RR makes this lasagna by layering veggies, sauce, and ravioli before baking it in the oven. I made it with the Sandra Lee spirit by using pre-made (Butoni) alfredo sauce instead of Rachel's recipe. Cooking and timing the artichokes, asparagos, spinach, and pasta turned out to be enough of a challenge, anyway. I wasn't really sure how to drain the frozen spinach. Rachel says to wring it in a kitchen towel, which sounded messy, so at first I tried smashing between two plates--another tip I read online. I ended up also using a towel, since the plates didn't seem to get all of the water out. In the end, I thought it was tasty enough, though Nick didn't like it. But he doesn't really like asparagos or spinach, so his reaction was not surprising.
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