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Source: Nestle® Very Best Meals

Lasagna Cucina
Cook once. Eat twice. One recipe of this Italian favorite makes two (8- or 9-inch) panfuls to freeze, so dinner's ready when you need it. Serve with warm crusty bread and Perrier water.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 80 minutes
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1 package (8-oz.) lasagna noodles, cooked and drained
8 ounces mild Italian sausage
1 can (14.5-oz.) recipe-ready tomatoes, diced, undrained
2 cans (6 oz.ea.) Italian tomato paste
1 cup water
2 MAGGI® Beef Bouillon Cubes
1/2 teaspoon dried basil, crushed
1 (15 oz.) container ricotta cheese
1/4 cup Romano cheese, grated
1 large egg
3 cups (12 oz.) mozzarella cheese, shredded, divided




PREHEAT oven to 350 degrees F.

CRUMBLE sausage in large skillet. Cook, stirring occasionally, until no longer pink; drain. Stir in tomatoes and juice, tomato paste, water, bouillon and basil; bring to a boil. Reduce heat to low; cook for 10 to 15 minutes. Combine ricotta cheese, Romano cheese and egg in small bowl.

LAYER in one 13 x 9-inch or two 8- or 9-inch-square baking dishes as follows: 1/3 lasagna noodles, 1/2 meat sauce, 1/3 lasagna noodles, all ricotta cheese mixture, 1/2 mozzarella cheese, remaining noodles, remaining meat sauce and remaining mozzarella cheese; cover.

BAKE for 40 minutes. Uncover; bake for an additional 15 minutes or until bubbly and cheese is melted.

FOR FREEZE AHEAD:

PREPARE and assemble lasagna as above. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven to 350° F.

BAKE for 40 minutes. Uncover; bake for 15 minutes or until bubbly and cheese is melted.





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