 1 Pound ground round  3 Cups shredded part-skim mozzarella cheese, divided (3 cups = 12 oz)  2 Cups part skim ricotta cheese  1 Cup shredded Romano.

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Presentation transcript:

 1 Pound ground round  3 Cups shredded part-skim mozzarella cheese, divided (3 cups = 12 oz)  2 Cups part skim ricotta cheese  1 Cup shredded Romano cheese, divide  2 eggs  3 clove garlic, minced

 2 tablespoons of thinly sliced fresh basil  1/4 Cup chopped fresh flat leaf parsley, divided 1 can (28 oz each)  Hunt's® Crushed Tomatoes 1 can (14.5 oz each)  Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained  1 medium onion, chopped  3 *serving PAM® Olive Oil No-Stick Cooking Spray

 9 noodles  Uncooked lasagna noodles (about 8 ounces)  1/4 Teaspoon salt  1 Pound Italian pork sausage  1/2 Teaspoon fennel seeds  1/2 Teaspoon ground black pepper, divided

Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain and rinse with cool water to stop cooking. Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot; add sausage and ground chuck. Cook and stir 5 minutes to crumble meat.

Add onion and garlic to pan. Continue cooking 8 to 10 minutes or until meat is no longer pink and onion is tender. Drain meat mixture well. Add crushed and undrained tomatoes, 1 tablespoon parsley, fennel seeds, 1/4 teaspoon pepper and salt. Bring meat mixture to a boil. Reduce heat; cook uncovered over medium- low heat 10 minutes, stirring occasionally.

Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil and remaining pepper in medium bowl; blend well. Set aside. Assemble Lasagna: Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce, top with 2 cups meat sauce, half of ricotta cheese mixture and 1 cup mozzarella cheese. Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.

Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake for 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving.