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Cheesy Classic Lasagna Recipe


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     Cheesy Classic Lasagna

Category   Entrees - Maindishes
Sub Category   None
Servings   12

½ of a (1-pound) package Creametter Lasagna, uncooked
1 pound bulk Italian sausage
½ cup chopped onion
1 clove garlic, minced
2 (8 ounce) cans Hunt’s Tomato Sauce, divided
2 (6 ounce) cans Hunt’s Tomato Paste
1 ½ cup hot water
1 teaspoon basil leaves
1 teaspoon oregano leaves
½ teaspoon marjoram leaves
1 (15- or 16-ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinch, thawed and well drained
½ cup grated Parmesan cheese
3 eggs
½ teaspoon salt
2 cups shredded mozzarella cheese
2 cups shredded Muenster chesse

Prepare Creamette Lasagna according to package directions; drain. In medium skillet combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring often to break sausage apart; drain. Reserve 2/3 cup Hunt’s Tomato Sauce. Stir remaing tomato sauce, the tomato paste, water, basil, oregano, and marjoram into meat mixture. Bring to boil. Reduce heat; simmer 5 minutes. In medium bowl, combine ricotta, spinach, Parmesan, eggs and salt; mix well. In 13x9 inch pan, spread reserved 2/3 cup tomato sauce. Layer 1/3 each lasagna, ricotta mixture, meat mixture, mozzarella and Muenster cheese. Repeat layers. Bake uncovered in a 350 degree oven until hot and bubbly, 40 to 50 minutes. Let stand 5 to 10 minutes before cutting. Refrigerate leftovers. Makes 12 servings.

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