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Make the sauce. In a 5-quart saucepan, cook the ground beef, onion, garlic, sea salt and pepper until the meat is cooked through and no longer pink. Break up clumps of meat into small pieces as you stir and cook. Stir in marinara sauce. Taste and adjust seasonings (salt and pepper) to your preferences. Set aside.

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12 ounces dried lasagna noodles or 1 pound fresh pasta dough, rolled and cut into 4 × 12-inch sheets For dried noodles, cook in a large pot of boiling salted water until barely tender.

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STEP SIX: Brush or spray a 9×13 casserole dish with olive oil, then spread about 1 ½ cups of the meat sauce in the bottom. Top the sauce with 3-4 cooked lasagna noodles. STEP SEVEN: Spread about 1 1⁄2 cups of meat sauce over the noodles and then ½ of the ricotta mixture over the pasta. Top it with 1⁄2 cup of mozzarella.

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Set aside 1 1/2 cups of mozzarella and 1/4 cup of parmesan cheese. This will be for topping at the end. In a large bowl mix together the ricotto, eggs, and the remainder of the mozzarella and Parmesan. Spray your 6 to 8 quart crockpot with cooking spray. Add a ladle full of the sauce and meat mixture to the bottom.

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Brown until deeply golden and crispy. Add onions and cook until onions are translucent, about 6 minutes. Add garlic and cook for 1 minute more. Add the kale leaves and artichoke hearts and stir around the pan until the spinach wilts. Add tomato paste, dried herbs, salt, and red pepper flakes and stir for 3 minutes.

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Simmer for 5 minutes. In a large bowl, mix together the cheese mixture: ricotta, 2 cups of the mozzarella cheese, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt and ground black pepper. Mix well. To assemble, spread ¾ cup of sauce on the bottom of the baking pan. Cover the bottom with 3 uncooked lasagna noodles.

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Turn heat back up to medium, & add ground meat to the pan, breaking up with a spoon and brown completely. Drain fat. Add diced tomatoes with liquid , crushed tomatoes, oregano, basil, hot pepper flakes, and salt & pepper. Stir in tomato paste. Cover, turn heat to low and let simmer for 15 minutes.

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An All-Time Classic. Cobb Salad. Quick PB and J Thumbprints. Cacio e Pepe. BLT. Joy of Cooking has gone down in history as one of the greatest cookbooks of all time. This complete guide to home cooking, self-published by Irma S. Rombauer in 1931, has endured as a tentpole of culinary education for generations.

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Prepare Hearty Italian Spaghetti Sauce. Simmer for 1 hour. 2. Preheat oven to 350 degrees. 3. Mix cheeses. 4. Build the lasagne: 1 thin layer of sauce, criss-cross lasagne noodles, add layer of cheese. Repeat.

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In a large, heavy pot, put the olive oil, garlic and parsley over medium high heat. When the garlic begins to brown, increase the heat and add the ground beef. Break up the beef, but keep it rather chunky. Sprinkle with about 1/2 tsp of salt. When the beef is beginning to dry up, add the tomatoes and stir well.

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Add onion, spinach, and bell pepper. Cook on medium-high heat until the vegetables are softened, about 2-3 minutes. Transfer to the same food processor and pulse several times, until it's nearly puréed. Add Tomato: Combine vegetable mixture, tomato sauce, and tomato paste in the skillet.

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Warm the oven up to 350°F. Follow the steps on the package to boil lasagna noodles until they are al dente in a large pot of salted water. Remove from the pot, run cold water over it, and set it away. Put the beef, sausage, onion, and garlic in a big skillet or Dutch oven.

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Bring 6 quarts of salted water and the olive oil to a boil in an 8-quart pot over high heat. Stir about one third of the lasagna noodles into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until al dente, 8 to 10 minutes. While the pasta is cooking, set a large bowl of ice water.

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1. The Biggest Letdown: Giada de Laurentiis' Classic Italian Lasagna. Overall rating: 6/10. Get the recipe: Classic Italian Lasagna. Read more: I Had High Hopes for Giada de Laurentiis' Over-the-Top Lasagna. I've looked to Giada as a trusted source for Italian recipes ever since I started getting into cooking.

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Set aside 1 1/2 cups of mozzarella and 1/4 cup of parmesan cheese. In a large bowl, mix together the ricotta, eggs, and the remainder of the mozzarella and Parmesan. Divide the mixture into thirds. Add a ladle full of the sauce and meat mixture to the baking dish, spreading it to coat the bottom.

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Preheat the oven to 450℉. In a large oven safe skillet add the ground meat and cook for 5 to 7 minutes until the meat is no longer pink. Drain the meat if you need to. Add the garlic, salt, pepper and dry herbs. Stir to combine and cook for another 30 seconds. Add crushed tomatoes, water and pasta to the skillet.