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Easy Lasagna II

Reviewed: Feb. 4, 2010
Awesome! I have used this recipe several times. I never measure it out for each layer as the instructions say. I just make sure to have extra sauce so I won't run out, and then just assemble the layers generously. As some other reviewers mentioned I also end up with extra cheese mixture, so I recommend that you either spread it very generously or reduce how much you mix up. This is very yummy as-is, but to put some WOW into it I like to sauté fresh chopped onions in olive oil before cooking the ground beef, and adding either fresh or canned diced tomatoes and some additional Italian herbs. The chunkiness of the onions and tomatoes makes it so delightful and satisfying, and still very easy! Putting the Parmesan on the top before covering it with foil is pure genius! Besides tasting good it keeps the mozzarella from sticking to the foil.
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