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It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.
- 3 cups ricotta cheese
- 12 ounces shredded mouncezarella cheese (about 3 cups)
- 3/4 cup grated Parmesan cheese
- 2 eggs
- 1 pound ground beef
- 1 jar (45 ounces) Prego® Three Cheese Italian Sauce
- 12 lasagna noodles, cooked and drained
Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.
In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.
Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.
Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.
Recipe reprinted by permission of Campbellskitchen.com. All rights reserved.
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