Lasagna 100% Durum Semolina Macaroni

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Lasagna - No BoilDurum Semolina, Niacin, Ferrous Sulfate (iron), Thiamine Mononitrate, Riboflavin, Folic AcidNo-Boil Classic Lasagna: 12 oz package Harris Teeter (HT) No Boil Lasagna. 2 cups HT Ricotta Cheese. 2 cups HT shredded Mozzarella cheese, divided. 1 cup HT shredded Parmesan cheese. 2 HT eggs. 2 (26 oz) jars (52-ounces) HT Traders Tomato Basil Pasta Sauce. › lb HT ground beef, cooked and drained. › lab Italian sausage, cooked and drained. 2 tsp (heaping) HT Traders Pesto Sauce. Preheat oven to 350 degrees F. In medium bowl, combine Ricotta cheese, 1 cup of Mozzarella cheese, 1/2 cup Parmesan cheese, and eggs; mix well. In another bowl, add pesto sauce to the drained cooked meat; mix well, then add pasta sauce and combine. In 9 inch x 13 inch pan, spread 1 cup of meat sauce. Place 1/3 of the lasagna noodles over sauce. Spread 1/2 of the cheese mixture over noodles, top with 1/3 of meat sauce. (The noodles will expand quite a bit as they cook, so don't worry if there is space between the noodles). Repeat with another layer of noodles, then remaining ricotta, then half of the remaining meat sauce. Top with a final layer noodles and meat sauce. Cover with foil. Bake 1 hour covered, sprinkle with reserved Mozzarella cheese and Parmesan cheese. Bake an additional 5 minutes, or until cheese is bubbly. Remove. Let stand 15 minutes before cutting and serving. Serves 9 to 12.

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