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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Mock Ravioli Recipe

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This recipe for Mock Ravioli, by , is from TEN 2 TEN Family & Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Grandma Lucy Akiyama


Part I:
2 medium onions
3 cloves garlic
3 Tbsp. salad oil
2 lbs. ground beef
1 - 4 oz. can mushrooms
1 bell pepper
1 8 oz tomato paste
1 1/2 c. water
1 1/2 tsp. Italian Herbs
salt and pepper to taste

Saute onions, garlic and beef. Add remaining ingredients. Cover and simmer for 2 hours.

Part 2:
1/2 c. salad oil
1 1/2 c. finely chopped frozen spinach
1/2 c. minced parsley
1 c. soft bread crumbs
1 c. grated cheese (save some for topping)

Cook and cool. Add remaining ingredients plus:

1 clove garlic
1 tbsp. rubbed sage
1 tbsp salt
4 eggs beaten well

Part 3:
1 lb. lasagna noodles

Cook in boiling water.

To assemble, place one layer of noodles in a greased casserole dish. Put a layer of spinach (part 2) and next a layer of meat (part 1). Repeat layers until all ingredients are used ending with meat mixture. Top with grated cheese.

Bake at 350 for 30 to 40 minutes.

Personal Notes:
Personal Notes:
Sounds delicious!




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