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    Baked Beef and Ravioli

    9 uncooked lasagna noodles
    2 1/2 cups skim milk
    1/4 cup Pillsbury BEST All Purpose Flour
    1 teaspoon garlic salt
    2 (9-oz.) pkg. Green Giant Frozen Spinach, thawed well drained
    1 cup low-fat cottage cheese
    6 oz. (1 1/2 cups) shredded mozzarella cheese
    1/4 cup grated Parmesan cheese

    Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water.

    Meanwhile, heat oven to 350 F. In medium saucepan, combine milk, flour and garlic salt; blend well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reserve 1/2 cup sauce for top layer of lasagna; stir spinach into remaining sauce.

    In medium bowl, combine cottage cheese and mozzarella. Spread 1/2 cup spinach sauce in bottom of ungreased 13x9-inch (3-quart) baking dish. Top with 3 lasagna noodles, half of cheese mixture and half of remaining spinach sauce; repeat layers. Top with last 3 noodles and reserved 1/2 cup sauce. Sprinkle with Parmesan cheese.

    Bake at 350 F. for 30 to 40 minutes. Let stand 5 to 10 minutes before serving. If desired, garnish individual servings with fresh basil and tomato wedges.
    6 servings

    Copyright 1999 The Pillsbury Company




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