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“I found this in the Farmers Almanac”
READY IN:
1hr 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat a 13x9 pan with nonstick cooking spray.
  2. Oven 350.
  3. Combine ricotta, 2 c feta, 1/2 c fontina and eggs, set aside.
  4. Combine sauce, artichoke hearts, olives, peppers, and wine.
  5. In the pan layer one-third sauce mixture, 3 noodles, 1/2 ricotta mixture.
  6. Repeat layers.
  7. Top with 3 noodles the remaining sauce and remaining feta and fontina.
  8. Bake uncovered 45 minutes.
  9. Let stand 10 minutes befor cutting.

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