
Homemade Lasagna

By: McCormick Kitchens
Made With:

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.
Recipe Info
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Prep Time:
20m
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Cook Time:
1h 25m
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Servings:
12
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User Rating:
Ingredients
- 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 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
Nutrition Information
(per serving)
- Calories 450
- Carbohydrates 33 g
- Cholesterol 108 mg
- Fiber 4 g
- Protein 30 g
- Saturated Fat 11 g
- Sodium 1060 mg
- Sugar 11 g
- Total Fat 22 g
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.
Key products
Instructions
- 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, garlic powder, sugar, salt and red pepper flakes; cook and stir 5 to 10 minutes until onions are softened.
- 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.
- 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, salt and pepper in a large bowl.
- 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.
- 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.
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