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Last-Minute Lasagna Recipe

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This recipe for Last-Minute Lasagna, by , is from Fruitland Farm's Finest, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Mathias
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 to 2 packages cheese (or beef) ravioli, totaling 18-24 ounces
1 jar pasta sauce or equivalent homemade, totaling 24-26 ounces
1-10 oz. box frozen, chopped spinach, thawed and squeezed dry
1-8 oz bag shredded mozzarella (reduced-fat is fine)
c grated Parmesan cheese

Directions:
Directions:
Heat oven to 350 degrees. If you are using frozen ravioli, make sure it has been completely thawed.

Spoon a thin layer of sauce over the bottom of an 11 x 7 inch baking dish. Cover with a single layer of ravioli. Top that with about a third of the spinach, mozzarella and sauce. Continue layering no need to be precise ending with sauce.

Sprinkle with the Parmesan cheese. Cover with foil and bake for 25 minutes. Uncover and continue baking until bubbly, 5 to 15 minutes more. Let lasagna rest for 5 minutes before cutting into it.

 

 

 

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