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Egg Lasagna Recipe

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This recipe for Egg Lasagna, by , is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teri Cherney
Added: Monday, October 26, 2009


10 lasagna noodles, cooked
2 cups milk
1/3 cup flour
2 T. minced onions
1 tsp. salt
1 16 oz can of cream of mushroom soup
8 oz. cream cheese
2 cups ricotta cheese
6 hard boiled eggs, sliced
2 cups cheese, grated mozzarella
1 cup spinach, cooked and chopped
1/4 cup grated cheddar cheese
1/4 cup Parmesan cheese

Cook noodles. Stir flour into milk and beat until smooth. Add onion, salt and soup and stir over medium heat until bubbling. Remove from heat and add cream cheese and stir until melted. Layer the sauce, noodles, ricotta cheese, sliced eggs, grated cheese and spinach, using about 1/3 of each on layers. End with sauce and sprinkle with Parmesan cheese. Bake at 350 for 45 - 60 minutes until bubbling and slightly browned. Sprinkle with 1/4 cup cheddar cheese the last 5 minutes of baking. Let stand 15 minutes before serving.




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