Lasagna
Ingredients:
• 6 cups Italian Meat Sauce - I use my spaghetti sauce
• 1 package (16 ounces) lasagna noodles
• 2 containers (15 ounces each) ricotta cheese
• 1 package (8 ounces) shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 eggs
• 1 tablespoon McCormick® Parsley Flakes
• 2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon McCormick® Pure Ground Black Pepper
NOTE:
I would try it with 1/2 the cheese mixture and more sauce
• 6 cups Italian Meat Sauce - I use my spaghetti sauce
• 1 package (16 ounces) lasagna noodles
• 2 containers (15 ounces each) ricotta cheese
• 1 package (8 ounces) shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 eggs
• 1 tablespoon McCormick® Parsley Flakes
• 2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon McCormick® Pure Ground Black Pepper
- Prepare Italian Meat Sauce
- Preheat oven to 350°F.
- Cook pasta as directed on package. Drain and rinse with cold water. Lay flat on wax paper or foil to keep pieces from sticking together. Set aside.
- Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, eggs, parsley, Italian seasoning, salt and pepper in large bowl.
- Spread 1/2 cup of the sauce onto bottom of 13x9-inch baking dish. Top with 1/4 of the lasagna noodles, overlapping edges. Spread 1/3 cheese mixture over noodles. Top with 1 1/2 cups of the sauce. Repeat layers two more times, ending with a layer of pasta and 1 1/2 cups sauce. Cover with foil.
NOTE:
I would try it with 1/2 the cheese mixture and more sauce