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Recetas en Español
1 (1 pound) package RONZONI® LASAGNA, uncooked
½ pound bulk Italian sausage
½ pound lean ground beef
1 clove garlic, chopped
1 tablespoon dried oregano
½ teaspoon salt
½ cup dry red wine or beef broth
1 (26-ounce) jar Pasta Sauce, any flavor
1 (15- or 16-ounce) container ricotta cheese
1 cup grated Parmesan cheese
2 tablespoons chopped parsley
¼ teaspoon pepper
4 cups (1 pound) shredded mozzarella cheese
Cook RONZONI® LASAGNA as package directs; drain. Preheat oven to 350°. In large skillet, over medium heat, brown meats; pour off fat. Add garlic, oregano, salt and wine; cook and stir 5 minutes. Stir in pasta sauce; simmer 15 minutes, stirring occasionally. Combine ricotta cheese, parmesan cheese, eggs, parsley and pepper; mix well. On bottom of greased 13x9-inch baking dish, spread ¾ cup meat sauce. Top with half each the RONZONI® LASAGNA strips, ricotta cheese mixture, remaining meat sauce and mozzarella. Repeat layering. Bake uncovered 30 minutes or until bubbly. Let stand 10 minutes. Refrigerate leftovers.
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