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Ingredients
- 1 pound ground sirloin
- 1 tablespoon olive oil
- 1 teaspoon fennel seed
- 1/2 teaspoon granulated garlic
- 1 tablespoon tomato paste
- 24 ounces Gia Russo Tomato Basil Pasta Sauce
- 16 ounces ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon dry parsley flakes
- 1 large egg
- 8 Mueller Oven Ready Lasagna Noodles
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon Parmesan cheese
- 1/2 teaspoon oregano
- Meatless marinara sauce optional
Ingredients
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Instructions
- Heat olive oil in a medium skillet, then brown ground sirloin. Add tomato past and stir. Continue to cooking until tomato paste is browned too. Add pasta sauce and stir. Set aside.
- In a large bowl, mix together ricotta, 1/2 cup parmesan cheese, 1/2 cup mozzarella, parsley, and egg. Set aside.
- Grease an aluminum 1/3 buffet pan with olive oil. Ladle 1/3 of the meat sauce on bottom. Place 2 lasagna noodles over sauce. Top with 1/2 of the ricotta mixture. Cover with two more lasagna noodles. Ladle another 1/3 of the meat sauce over the noodles. Top with two more lasagna noodles, then the remaining ricotta mixture. Top with the last two lasagna noodles, then the remaining meat sauce. Sprinkle with 1/2 cup mozzarella cheese, 1T of parmesan cheese, and oregano. Place in pre-heated 350F oven, and bake for 45-55 minutes.
- Serve topped with meatless marinara sauce.
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