Tuesday, July 3, 2007

Ravioli Lasagna

1 package (20 ounces) cheese raviolis
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1/3 cup of milk
1 container (23.5 ounces) marinara sauce
1/4 cup (1 ounce) parmesan cheese

Preheat oven to 350*F. Grease two 8 x 4-inch loaf dishes.

Prepare pasta according to package directions.

Combine ricotta cheese, spinach, eggs, and milk in medium bowl. Place one-fourth pasta in each prepared baking dish. Add one-fourth sauce and half ricotta mixture to each baking dish. Top each with half of the remaining pasta and half of the remaining sauce. Sprinkle both baking dishes with Parmesan cheese. Cover with foil.

Bake for 40 to 45 minutes or until heated through. Let stand for 10 Minutes before serving.


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