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Prep 45min
Total2hr10min
Ingredients17
Servings9
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Ingredients
6
uncooked lasagna noodles
1
lb lean (at least 80%) ground beef
1/2
lb bulk Italian pork sausage
3/4
cup chopped onions (1 1/2 medium)
1
can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, undrained
1
can (6 oz) Muir Glen™ organic tomato paste
1
teaspoon dried basil leaves
1/2
teaspoon sugar
1/2
teaspoon dried oregano leaves
1/4
teaspoon salt
1/4
teaspoon garlic powder
2
eggs
1
container (15 oz) ricotta cheese
1
cup cottage cheese
1/2
cup grated Parmesan cheese
1/4
cup chopped fresh parsley
4
cups shredded mozzarella cheese (16 oz)
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Steps
1
Cook and drain lasagna noodles as directed on package; place in cold water to cool.
2
Meanwhile, in 4-quart saucepan or Dutch oven, cook beef, sausage and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef and sausage are thoroughly cooked; drain. Stir in tomatoes, tomato paste, basil, sugar, oregano, salt and garlic powder, breaking up tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 30 to 45 minutes, stirring occasionally, until very thick.
3
In medium bowl, beat eggs. Stir in ricotta, cottage and Parmesan cheeses and parsley; set aside.
4
Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup beef mixture. Top beef mixture with 3 noodles, half of the cheese mixture, half of the remaining beef mixture and half of the mozzarella cheese. Repeat layers, starting with noodles and ending with mozzarella cheese.
5
Bake 35 to 45 minutes or until lasagna is bubbly and top is golden brown. Cover with foil; let stand 10 to 15 minutes before serving.
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To make ahead, layer the ingredients, cover tightly with plastic wrap and refrigerate overnight. To heat, uncover and bake lasagna as directed, adding 5 to 10 minutes to the baking time.
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