Lasagna with Ricotta

Name: Lasagna with Ricotta
Prep time: 15 min
Cook time: 1 h
Yield: 12
Cuisine: Italian,
Ingredients: 2 containers (15 ounces each) ricotta cheese; 2 cups (8 ounces) shredded mozzarella cheese, divided; 2 eggs; 1 tsp McCormick® Garlic Powder; 1 tsp McCormick® Perfect Pinch® Italian Seasoning; 1 tsp McCormick® Parsley Flakes; 1/2 tsp salt; 1/4 tsp McCormick® Black Pepper, Ground; 1 jar (26 ounces) marinara or other pasta sauce; 1/2 cup water; 9 uncooked lasagna noodles; 1/4 cup grated Parmesan cheese

Ricotta, mozzarella and Parmesan cheeses seasoned with Italian herbs are layered with pasta and marinara sauce.

15m

PREP TIME

1hr

COOK TIME

303

CALORIES

12

INGREDIENTS

Servings: 12

Ingredients

2 containers (15 ounces each) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
2 eggs
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon McCormick® Pure Ground Black Pepper
1 jar (26 ounces) marinara or other pasta sauce
1/2 cup water
9 uncooked lasagna noodles
1/4 cup grated Parmesan cheese

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, garlic powder, Italian seasoning, parsley, salt and pepper in large bowl until well blended. Pour marinara sauce into medium bowl. Pour water into empty jar; cover and shake well. Add to marinara sauce; mix well.
2 Spread about 1 cup of the sauce on the bottom of 13x9-inch baking dish. Top with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce, noodles and cheese layer once. Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Cover with foil.
3 Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional marinara sauce, if desired.