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TAKE IT; LIN An LEARNIT DROLE TEE. CPE TO E EL EPTPPES make (and can even be pr Er sing L CRE LONGO’S TRADITIONAL_ _. 4.50, CITANT (ANT PETITS COR CT ELEC up ready-made in our Kitchen, make it following our simple recipe or learn how to prepare it at a Loft cooking class. LUCE ETES CRETE OEIL KITCHIEN "> Prep: 20 min Cook: 20 min Bake:1hr15min Serves: 8 3 tbsp Longo's Mediterranean Extra Virgin Olive Oil Tsmall onion, finely chopped 2 cloves garlic, minced Oregano Leaves d Angus Lean Ground Beef 1/4 tsp Longo's Crushed Ch 1/2 tsp each salt and pepper, divided (optional) jar (IL) Longo's Tomato and Basil Pasta Sauce 1pkg (450g) Longo's Ricotta Cheese 3 large Longo’s Enriched Coop Eggs 1/4 cup Longo's Grated Parmesan Cheese, divided 1pkg (350g) Longos Fresh Lasagna Sheets 1ball (840g) Longo's Mozzarella Cheese, shredded RECIPE MUST-HAVES: Longo's Tomato Basil Pasta Sauce GET COOKING! Heat oil in large saucepan over medium heat and cook onion, garlic and oregano for about 4 minutes or until softened. Add beef, chilies, if using, and half each of the salt and pepper. Cook, stirring, for about 8 minutes or until browned. Pour in pasta sauce and then add 1 cup of water to the jar and shake it and pour into saucepan. Bring to a simmer for 5 minutes; remove from heat. Stir together ricotta, eggs, 2 tbsp of the Parmesan and remaining 1/4 tsp each of the salt and pepper in bowl until well combined. Pour 1 cup of the sauce into bottom of lightly sprayed 13 x 9-inch casserole dish. Top with 2 pasta sheets and another cup of sauce. Dollop with one-third of the ricotta mixture and sprinkle with one-quarter of the mozzarella. Repeat twice with remaining pasta, ricotta mixture and mozzarella. Cover with last 2 pasta sheets and remaining sauce. Sprinkle with remaining mozzarella and Parmesan. Top with parchment paper and cover with foil.Place on baking sheet. Longo's Fresh Lasagna Sheets PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY AUGUST 315 TO WEDNESDAY SEPTEMBER 13"*, 2023. LIVE (EEE ENS CETTE Bake in preheated 350°F oven for 45 minutes. Uncover and bake for about 15 to 30 minutes more or until golden brown and knife inserted in centre is hot. Let cool slightiy before cutting to serve. Tips: You can make the lasagna up to 1 day ahead before baking Bake covered for 1 hour and uncover for about 10 minutes. lf you love Parmesan, be sure to increase it to 1/2 cup if desired. For a more dense lasagna, simply omit the eggs. “Lasagna brings me back to my childhood - my Nonna would make it whenever family was together. Now, as a Nonna myself, l am proud to carry on this cherished tradition.” - GAY LONGO Certified Angus Lean Ground Beef
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