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Lazagna to fagito tou erota

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Lazagna to fagito tou erota

PostAuthor: vpx » Thu May 30, 2019 10:16 am

1 lb dry lasagna noodles (you'll use a little more than half the box)
1 lb lean ground beef (or half beef and half pork)
24 oz jar marinara or pasta sauce - your favorite brand
2/3 cup water
15 oz container ricotta or cottage cheese
12 oz mozzarella cheese divided
1 tsp Italian seasoning

Preheat the oven to 375.
Lightly spray a 9 x 13 baking dish with non-stick cooking spray.
Spread 2/3 cups of the marinara sauce on the bottom of the baking dish.
Top with lasagna noodles.
Brown the ground beef in a large skillet. Drain off the fat.
Pour in the remaining marinara sauce. Add the water to the jar, replace the lid and shake to loosen up the remaining sauce. Pour into the skillet and stir in.
Simmer the meat sauce for 5 minutes.
Scatter about one-third of the ricotta cheese on top of the lasagna noodles. Sprinkle on 3 oz of the mozzarella cheese. Top with about one-third of the meat sauce.
Add another layer of lasagna noodles and press down slightly.
Repeat with ricotta cheese, mozzarella cheese and meat sauce - two more times.
Top with remaining mozzarella cheese and sprinkle with Italian seasoning.

Cover tightly with aluminum foil and bake for 45 minutes until the noodles are fork-tender. (The additional water and the steam created by covering the baking dish will cook the noodles.)
Remove aluminum foil and bake for another 7-8 minutes or until cheese is nice and bubbly.
Let the lasagna rest for at least 15 minutes before serving.

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