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Homemade Lasagna

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

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

  • Prep Time:

    20m

  • Cook Time:

    1h 25m

  • Servings:

    12

  • User Rating:

Ingredients

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

  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, 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, 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.

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