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| Lasagna Will make 6-10 servings 1/2 pound ground chuck 1/2 pound sweet Italian sausage 1 garlic clove, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1/8 teaspoon freshly ground pepper 1 28 ounce can tomatoes, crushed 6 ounces tomato paste 8 ounces lasagna noodles, prepared according to package directions 12 ounces sliced Provolone cheese 6 ounces sliced Mozzarella cheese 2 cups ricotta cheese 2 beaten eggs 1/8 teaspoon freshly ground pepper 1/2 teaspoon salt 4 tablespoond parsley 2 tablespoons grated Parmesan cheese Brown meat in a large deep skillet or Dutch oven. Add garlic, parsley, basil, and tomatoes or purchase a good sauce from the deli case or in a jar. Prepare noodles. Combine ricotta with eggs, pepper, salt and parsley. To assemble, slightly cover the bottom of a 9X13 dish with sauce; completely cover the bottom of the dish with noodles, slightly overlapping. Add thin layer of ricotta mixture followed by a slice of mozzarella followed by a thin layer of sauce another layer of noodles, ricotta, provolone, pasta and sauce. Sprinkle with Parmesan and bake in 375 degree oven for 30 to 45 minutes. Allow to rest for 20 minutes before serving. |
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