homemade lasagna

Name: HOMEMADE LASAGNA
Prep time: 20 min
Cook time: 1 h 25 min
Yield: 12
Cuisine: Italian
Ingredients: MEAT SAUCE; 1 pound(s) lean ground beef; 2 tablespoon(s) olive oil; 1 medium yellow onion, chopped; 2 tablespoon(s) mccormick® a hint of sea salt neapolitan pizza seasoning; 11/2 teaspoon(s) sugar; 1 teaspoon(s) mccormick® garlic powder; 1/2 teaspoon(s) salt, (optional); 2 can(s) (28 ounces each) crushed tomatoes; 1 can(s) (14 1/2 ounces) petite diced tomatoes; 3 tablespoon(s) tomato paste; 1/2 cup(s) grated parmesan cheese; LASAGNA; 1 container (32 ounces) ricotta cheese; 2 cup(s) shredded mozzarella cheese, divided; 1/2 cup(s) grated parmesan cheese, divided; 2 eggs, lightly beaten; 2 tablespoon(s) mccormick® a hint of sea salt neapolitan pizza seasoning; 1 teaspoon(s) salt, (optional); 1/2 teaspoon(s) mccormick® coarse ground black pepper; 1 package(s) (8 ounces) no-boil lasagna noodles

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review

Private Recipe by

Anthony Martinez

@Acmartty

Rochester, NY

This homemade lasagna is an Italian classic turned American favorite that's sure to be an instant addition to your recipe book, I made it for my family and my friends and they want me to make it about every other week. With a made-from-scratch meat sauce that's spruced up, it's a 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.

yield 12 servings

prep time 20 Min

cook time 1 Hr 25 Min

method Bake

Ingredients For homemade lasagna

MEAT SAUCE
1 lb

lean ground beef
2 Tbsp

olive oil
1 md

yellow onion, chopped
2 Tbsp

mccormick® a hint of sea salt neapolitan pizza seasoning
11/2 tsp

sugar
1 tsp

mccormick® garlic powder
1/2 tsp

salt, (optional)
2 can

(28 ounces each) crushed tomatoes
1 can

(14 1/2 ounces) petite diced tomatoes
3 Tbsp

tomato paste
1/2 c

grated parmesan cheese
LASAGNA
1

container (32 ounces) ricotta cheese
2 c

shredded mozzarella cheese, divided
1/2 c

grated parmesan cheese, divided
2

eggs, lightly beaten
2 Tbsp

mccormick® a hint of sea salt neapolitan pizza seasoning
1 tsp

salt, (optional)
1/2 tsp

mccormick® coarse ground black pepper
1 pkg

(8 ounces) no-boil lasagna noodles

How To Make homemade lasagna

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.
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