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San Giorgio Lasagna

1 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
1 lb ground beef
3 cups (about 28-oz. jar) spaghetti sauce
16 pieces (about 16 oz.) SAN GIORGIO LASAGNA, uncooked
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
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Let's Make It
1
In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes. Cook pasta according to package directions; drain. Lay flat on foil to cool. Preheat oven to 350°F. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, parmesan cheese, eggs, parsley, salt and pepper.
2
Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil.
3
Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting. 10 to 12 servings.
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