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Lasagna by Keb' Mo'

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Recipe photo courtesy of Maria Robledo

This lasagna was designed for a deep-dish baking pan. You can use a standard nine-by-thirteen-inch baking pan, but you will have extra sauce. The recipe can be assembled a day ahead and left to cool.

Source: Martha Stewart Living Television, March 2001
Servings

Ingredients

Directions

Cook's Notes

Cover, unbaked, and refrigerate up to one day in advance, or freeze, unbaked, up to three weeks in advance. Defrost it overnight in the refrigerator; bake as directed.

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