Lasagna

Description

This homemade lasagna is an Italian classic turned American favorite that's sure to be an instant addition
to your recipe book. With a made-from-scratch meat sauce that's spruced up with McCormick® Herbs
& Spices, our hearty lasagna recipe is packed full of rich, robust flavor. As with most lasagna dishes,
this one includes a trio of cheeses — ricotta, mozzarella and Parmesan — for gooey goodness that'll
have you coming back for more. Plus, no-boil noodles allow for easier preparation that's ideal for busy weeknights
or when cooking a feast. To make it a complete meal, serve this meat lasagna with crusty Garlic Bread and a simple side
salad of mixed greens, tomatoes and cucumbers. Browse through our collection of pasta recipes for more Italian favorites
like spicy spaghetti or easy one-pan meals like Easy Pasta Skillet.

Ingredients

1. Meat Sauce

   • 1 pound lean ground beef
   • 2 tablespoons olive oil
   • 1 medium yellow onion, chopped
   • 2 teaspoons McCormick® Parsley Flakes
   • 2 teaspoons McCormick® Basil Leaves
   • 2 teaspoons McCormick® Oregano Leaves
   • 1 teaspoons McCormick® Garlic Powder
   • 1 1/2 teaspoons sugar
   • 1 teaspoon salt
   • 1/2 teaspoon McCormick® Crushed Red Pepper
   • 2 cans (28 ounces each) crushed tomatoes
   • 1 can (14 1/2 ounces) petite diced tomatoes
   • 3 tablespoons tomato paste
   • 1/2 cup Parmesan cheese, grated

2. Lasagna

   • 1 container (32 ounces) ricotta cheese
   • 2 cups shredded mozzarella cheese, divided
   • 1/2 cup grated Parmesan cheese, divided
   • 2 eggs, lightly beaten
   • 2 teaspoons McCormick® Parsley Flakes
   • 1 teaspoon McCormick® Basil Leaves
   • 1 teaspoon McCormick® Garlic Powder
   • 1 teaspoon McCormick® Oregano Leaves
   • 1 teaspoon salt
   • 1/2 teaspoon McCormick® Coarse Ground Black Pepper
   • 1 package (8 ounces) no-boil lasagna noodles

Instructions

1. Preheat oven to 375°F. For the Meat Sauce, brown beef in large skillet. Remove meat from skillet and drain;
   set aside. Heat oil in same skillet on medium heat. Add onion, parsley, basil leaves, oregano leaves, garlic powder,
   sugar, salt and red pepper flakes; cook and stir 5 to 10 minutes until onions are softened.


2. Return beef to skillet and stir in crushed tomatoes, diced tomatoes and tomato paste. Bring to boil. Reduce heat
   to medium-low; simmer 20 minutes. Remove from heat. Stir Parmesan cheese into sauce. Set aside.


3. Meanwhile, for the Lasagna, mix ricotta, 1 1/2 cups of the mozzarella, 1/4 cup of the Parmesan cheese, eggs,
   parsley, basil leaves, garlic powder, oregano leaves, salt and pepper in a large bowl.


4. Spread 1 1/2 cups of the sauce in bottom of 13x9-inch baking dish. Top with 1/4 of the lasagna noodles. Spread
   1/3 of the cheese mixture over noodles. Top with 1 1/2 cups of sauce. Repeat layers two more times, ending with
   a layer of pasta and remaining sauce. Spray one side of a large sheet of foil with no stick cooking spray. Cover
   lasagna with foil, sprayed-side down.


5. Bake 35 minutes. Remove foil. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Increase
   oven temperature to 475°F. Bake 15 minutes longer, or until cheese is lightly browned. Let stand 15 minutes before serving.