Ravioli Lasagna II recipe

1 (20 ounce) package four cheese ravioli, prepared
    according to package directions, drained
1 (15 ounce) container low-fat ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1/3 cup milk
1 (23.5 ounce) container family size marinara sauce
1/4 cup freshly grated Parmesan cheese

Heat oven to 350 degrees F. Grease two 8 x 4-inch loaf dishes.

Combine ricotta cheese, spinach, eggs and milk in medium bowl.

Place one-fourth of the pasta in each prepared baking dish. Add one-fourth 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 over-wrap with foil. Label and freeze for up to 2 months. Cover remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.

Makes 4 servings.