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homemade lasagna

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Private Recipe by
Anthony Martinez
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

  • 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
  • 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
  • 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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