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Lasagna

2 hrs to make • Serves 6-8

Meat

1 lb Italian sausage, bulk
1/4 lb Pancetta

Produce

6 Basil, leaves
1 (12-ounce) package Cremini mushrooms
8 cloves Garlic
4 (28-ounce) cans Italian plum san marzano tomatoes
2 Spanish onions, large
1 Zucchini

Refrigerated

2 Eggs

Condiments

1 Recipe chef anne's all-purpose marinara sauce

Pasta & Grains

1 1/2 (16-ounce) boxes Lasagna noodles

Baking & Spices

2 Kosher salt
1 Red pepper flakes

Oils & Vinegars

1 Olive oil
1/4 cup Olive oil, extra-virgin

Dairy

1 lb Mozzarella, grated
2 cups Parmigiano-reggiano, grated
2 cups Ricotta
Food Network
Food Network • 34 weeks ago

Freezer-friendly Lasagna is the perfect easy school night meal. Get Anne Burrell's 5-star recipe!

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