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Spinach Ravioli Lasagna Recipe

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This recipe for Spinach Ravioli Lasagna, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynda Pichulo
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
20oz. prepared ravioli
10oz. chopped spinach, thawed
15oz. reduced fat ricotta cheese
2 large eggs, lightly beaten
1/3 c. fat free milk
1 jar pasta sauce
1/4 c. grated Parmesan cheese

Directions:
Directions:
Preheat oven to 350. Grease two 8x4 loaf pans. Squeeze spinach dry. Combine spinach, ricotta cheese, eggs, and milk in a bowl. Place 1/4 of the sauce and half of the ricotta mixture in each pan. Top each with half of the remaining pasta and half of the remaining sauce. Sprinkle both baking dishes with Parmesan cheese. Cover one baking pan and freeze for up to two months. Cover the remaining dish with foil and bake for 40-45 minutes. Let stand for 10 minutes before serving.

To bake frozen lasagna: Defrost pan in the refrigerator overnight. Preheat oven to 375. Leave foil over pan and heat through for 1 hour. Let stand for 10 minutes.

 

 

 

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