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1 lb. ground beef
3 cloves of garlic, minced
30-32 oz. jar spaghetti sauce
8 oz. lasagne, uncooked (approximately 1/2 box)
4 cups (2 lbs.) ricotta cheese
2 cups (8 oz.) shredded mozarella cheese
1/2 cup grated Parmesan cheese
4 eggs whites
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon salt
1/4 teaspoon pepper

Brown ground beef in 3 quart saucepan with minced garlic; drain.
Add spaghetti sauce and simmer for 10 minutes. Cook lasagne
according to package directions; drain. Separate lasagne and lay
out flat on wax paper or aluminum foil to keep pieces from sticking
together as they cool.) Combine cheeses, egg whites, parsley, basil,
oregano, salt, and pepper for filling. Pour about 1/2 cup meat
sauce on bottom of 13" x 9" baking pan. Arrange 4 pieces of lasagne
lengthwise over sauce, overlapping edges. Spread 1/3 of the cheese
filling evenly over lasagne and cover with about 1 cup meat suace.
Repeat layers of lasagne, cheese, and meat sauce twice. Top with
a layer of lasagne and remaining meat sauce; sprinkle with additional
parmesan cheese, if desired. Cover with aluminum foil; bake at
350 degrees for 30 minutes (until hot and bubbly). Remove foil
and bake for 10 more minutes, until lightly browned. Allow to stand
for 10 minutes before cutting for easier handling. 10 to 12 servings.


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