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Easy Lasagna Bake Recipe

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This recipe for Easy Lasagna Bake, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margit Daley
Added: Thursday, November 22, 2007


1 28-oz can spaghetti sauce with mushrooms
1 17-oz package frozen cheese ravioli (50 ravioli), thawed
1 16-oz package frozen cut broccoli spears, thawed & drained; salt & pepper to taste
1/4 c. grated Parmesan cheese

Preheat oven to 400. Spoon 3 T spaghetti sauce evenly
over bottom of 11x 7 (or whatever) rectangular baking dish.

Carefully fit half the ravioli sheets in a single layer on top of
sauce in bottom of dish; breaking up only as necessary. (Do
not separate ravioli into individual pieces). Top evenly with
half of spaghetti sacue, then all of broccoli pieces. Place
remaining ravioli, still in sheets, on top of broccoli. Top with
remaining spaghetti sauce, spreading evenly. Sprinkle with
cheese. Cover tightly with foil.

Bake 45 minutes, or until ravioli is tender and very hot in
center. Let stand for a few minutes before serving.

Number Of Servings:
Number Of Servings:




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