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Ingredients
- 20 oz. pkg. refrigerated four cheese ravioli
- 10 oz. frozen chopped spinach, thawed
- 15 oz. ricotta cheese
- 2 large eggs, lightly beaten
- 1/3 C. milk
- 24 oz. marinara sauce
- 1/4 C. grated parmesan cheese
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 350 degrees. Grease two 8x4" loaf dishes.
2. Prepare ravioli according to package directions.
3. Squeeze spinach dry. Combine spinach, ricotta cheese, eggs and milk in medium bowl.
4. Place 1/4 of pasta in each prepared baking dish. Add 1/4 of the sauce and half of the 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 one baking dish with plastic wrap, then overwrap with foil. Label and freeze for up to two months.
5. Cover remaining baking dish with foil. Bake for 40 - 45 minutes or until heated through. Let stand for 10 minutes before serving.
To bake frozen lasagne: Place baking dish in the refrigerator overnight. Preheat oven to 375 degrees. Remove plastic wrap and recover with foil. bake for 1 hour or until heated through. Let stand for 10 minutes before serving.
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