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 tbsps Neapolitan Pizza Seasoning; 1 1/2 tsps sugar; 1 tsp garlic powder; 1/2 tsp salt (optional); 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 tbsps Neapolitan Pizza Seasoning; 1 tsp salt (optional); 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® Neapolitan Pizza Seasoning, our hearty lasagna recipe is packed full of r... Read More Read Less

20m

PREP TIME

1hr 25m

COOK TIME

438

CALORIES

19

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 tablespoons Neapolitan Pizza Seasoning
1 1/2 teaspoons sugar
1 teaspoon McCormick® Garlic Powder
1/2 teaspoon salt, (optional)
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 tablespoons Neapolitan Pizza Seasoning
1 teaspoon salt, (optional)
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, Seasoning, sugar, garlic powder and salt (if desired); cook and stir 5 to 10 minutes until onions are softened.
2 Stir in crushed tomatoes, diced tomatoes, tomato paste and Parmesan cheese. Bring to boil. Reduce heat to medium-low; simmer 20 minutes. Remove from heat. Return beef to skillet and stir 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, Seasoning, salt (if desired) 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.