Homemade Lasagna

Name: Homemade Lasagna
Prep time: 20 min
Cook time: 1 h 25 min
Yield: 12
Cuisine: American,Italian,
Ingredients: 1 pound lean ground beef; 2 tbsps olive oil; 1 medium yellow onion, chopped (how to chop an onion); 2 tsps parsley flakes; 2 tsps basil leaves; 2 tsps oregano leaves; 1 tsp garlic powder; 1 1/2 tsps sugar; 1 tsp salt; 1/2 tsp red pepper crushed; 2 cans (28 ounces each ) crushed tomatoes; 1 can (14 1/2 oz) petite diced tomatoes; 3 tbsps tomato paste; 1/2 cup grated Parmesan cheese; 1 container (32 oz) ricotta cheese; 2 cups shredded mozzarella cheese divided; 1/2 cup grated Parmesan cheese divided; 2 eggs lightly beaten; 2 tsp parsley flakes; 1 tsp basil leaves; 1 tsp garlic powder; 1 tsp oregano leaves; 1 tsp salt; 1/2 tsp black pepper coarse ground; 1 package (8 oz) no-boil lasagna noodles

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, rob... Read More Read Less

20m

PREP TIME

1hr 25m

COOK TIME

450

CALORIES

25

INGREDIENTS

Servings: 12

Ingredients

Meat Sauce
1 pound lean ground beef
2 tablespoons olive oil
1 medium yellow onion, chopped (how to chop an onion)
2 teaspoons McCormick® Parsley Flakes
2 teaspoons McCormick® Basil Leaves
2 teaspoons McCormick® Oregano Leaves
1 teaspoon 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 grated Parmesan cheese
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 teaspoon 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

KEY PRODUCTS

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.