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TIME: 2 hours
Ingredients
  • subheading: Tomato Sauce:
  • 2 28-ounce cans diced tomatoes (in juice)
  • 2 tablespoons extra-virgin olive oil
  • 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
  • ½ teaspoon hot red pepper flakes, optional
  • Table salt
  • 2 tablespoons chopped fresh basil
  • subheading: Cheese Filling and Pasta:
  • 3 cups part-skim ricotta cheese
  • 4 ounces grated Parmesan cheese (about 2 cups)
  • 8 ounces shredded mozzarella cheese (about 2 cups)
  • 2 large eggs, lightly beaten
  • ¾ teaspoon table salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh basil
  • 16 no-boil lasagna noodles, (see note above)
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