Montebello, Organic Lasagna, 16 oz (454 g)

There's no need to parboil this pasta: simply layer the sheets with the lasagna fillings and let everything rest for 1 hour before baking as usual.

Classic Italian Lasagna | Serves 12

Ingredients:

• 1 tbsp oil
• 1 pound ground beef
• 1 pound ground Italian sausage
• 1 teaspoon Crushed red pepper
• 2 jars of marinara, preferably
• 15-18 Sheets Montebello Lasagne
• 15 oz. Whole Milk Ricotta
• 1 pound mozzarella, shredded or thinly sliced
• 1 cup parmesan cheese, grated

Tips:

1. In a large saucepan over high heat, add the oil and brown the beef and sausage, breaking up the meat with a spatula as it cooks. Once browned, drain the fat and add the crushed red pepper, marinara sauce jars, and 2/3 cup water. Cover and let cook over medium heat for 6-7 minutes, stirring occasionally.
2. Assemble lasagna in a 9 x 13-inch pan. Start with a layer of meat sauce on the bottom of the pan. Top with a layer of our lasagna noodles, overlapping slightly. Spread 1/2 of the ricotta over the noodles and top with 1/3 of the mozzarella and 1/3 of the parmesan. Repeat layers, ending with the noodles and then the remaining cheeses.
3. Spray aluminum foil with spray and cover. Let rest for at least 1 hour before cooking.
4. Preheat oven to 350ºF.
5. Bake covered for 35 minutes. Remove foil and bake uncovered for an additional 15-20 minutes or until bubbly and lightly browned. For additional browning, return to broiler for 3 minutes.
6. Let cool for at least 15 minutes before serving and enjoy!