Shelly's Recipe

RAVIOLI LASAGNA

Category: Pasta

1 (20 oz) pkg refrigerated four cheese ravioli, prepared according to package directions
1 (15 oz) container ricotta cheese
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1/3 cup milk
1 (23.5 oz) container marinara sauce
1/4 cup grated parmesan cheese

Preheat oven to 350. Grease two 8x4 inch loaf dishes. Combine ricotta cheese and next 3 ingredients in a medium bowl.

Place one-fourth of the pasta in each prepared baking dish. Add one-fourth sauce and half ricotta mixture on each baking dish. Top each with half of remaining pasta and half remaining sauce. Sprinkle both baking dishes with parmesan cheese.

Cover 1 baking dish with plastic wrap, the over lap with foil. Label and freeze for up to 2 months. Cover remaining baking dish with foil. Bake for 40-45 minutes or until heated through. Let stand for 10 minutes before serving.

For Freeze Ahead: Place baking dish in refrigerator overnight. Preheat oven to 375. Remove plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand 10 minutes before serving. Each pan serves 4