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00:REM: LAG-sagna 

by Judy McIntosh

   
10: 1 pound beef
20: 1 small onion
30: 28 ounce can diced tomatoes
40: 12 ounce can tomato paste
50: 1 tablespoon sugar
60: salt, pepper, oregano, crushed red peppers, garlic salt
70: 14 lasagna noodles (cooked and drained)
80: 2 eggs
90: 16 ounces ricotta cheese
100: 16 ounces mozzarella cheese

110: READ: In 5 quart baking dish, over high heat,
cook meat and onion until pan juices evaporate and meat is browned.
120: READ: Add next 8 ingredients. 
125: READ: Heat mixture to boiling.
130: READ: Lower heat and simmer 30, stirring occasionally.
140: READ: Preheat oven to 375.
150: READ: In 9x13 dish arrange half of the noodles, overlapping.
160: READ: Combine eggs and ricotta cheese, in a small bowl. 
165: READ: Spoon one half over noodles. 
170: READ: Top with one half sauce and one half the mozzarella.
175: READ: Repeat layers.
180: READ: Bake in hot oven for 45 minutes.
190: READ: Remove from oven, let stand 10 minutes.

200: REM: 8 main dish servings.
300: REM: 601 calories per serving.
400: REM: Sausage and or pepperoni may be added

 


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