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Ingredients
  • 2 tablespoons olive oil
  • 1 green bell pepper, seeded and chopped
  • ½ cup chopped Vidalia onions
  • 2 tablespoons Italian seasoning
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced or grated on a rasp
  • 2 links spicy Italian sausage, casing removed and crumbled
  • 1 pound ground chuck, 80/20 blend
  • One 28-ounce can crushed tomatoes
  • 1 to 2 cups beef or veal stock
  • 8 par-cooked lasagna sheets, broken into shards
  • 2 cups ricotta
  • Zest of 2 lemons
  • 1 cup shredded Cheddar and Monterey Jack cheese blend
  • ¼ cup loosely packed chopped fresh basil
  • ¼ cup loosely packed chopped fresh parsley
  • RECIPE VIDEO
Steps
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