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Whip up this quick and easy version of the Italian classic tonight. No precooking of the lasagna noodles or baking is needed. Photo credit: Jen Tilley from How to Simplify.
1 pound ground beef
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 teaspoon McCormick® Basil Leaves
1 teaspoon McCormick® Garlic, Minced
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
12 no-boil lasagna noodles, divided
1 container (15 ounces) ricotta cheese
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
Brown ground beef in large skillet on medium-high heat. Drain fat. Add crushed tomatoes, tomato sauce and seasonings; mix well. Bring to boil. Spoon meat sauce into large bowl.
Spread 1 cup of the meat sauce in bottom of skillet. Place 4 of the lasagna noodles over meat sauce, cutting 1 of the noodles in 1/2 to fit. Spoon 2 cups of the meat sauce evenly over noodles. Repeat lasagna noodle and meat sauce layers. Spread ricotta cheese evenly over meat sauce. Sprinkle with 1/2 each of the mozzarella and Parmesan cheeses. Gently press remaining 4 noodles over cheese layer. Spoon remaining meat sauce over top. Cover.
Cook on low heat 15 to 20 minutes or until noodles are tender. Sprinkle with remaining mozzarella and Parmesan cheeses. Cover. Let stand 5 minutes or until cheese is melted.
(Amount per serving)