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For the Sauce: 1 pound tomatillos, husked, washed and cut into quarters, or 2 (12-ounce cans), drained
For the Lasagna:
Direction: Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake until hot and bubbly, about 10 to 15 minutes more. Allow to rest for 10 minutes. Cut into squares and serve immediately.
(Source:
California Milk Advisory Board)
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