1/2 pound lean ground beef
1/2 pound Italian sausage, casing removed
2 jars (26 ounces each) spaghetti sauce, divided
2 eggs
2 containers (15 ounces each) ricotta cheese
1 package (8 ounces) shredded mozzarella cheese, divided
1 tablespoon McCormick® Garlic & Italian Herb
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon McCormick® Ground Black Pepper9 lasagna noodles, uncooked
1/4 cup grated Parmesan cheese
Method:
- Preheat oven to 350°F. Brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Stir 4 cups spaghetti sauce into meat mixture. Reserve remaining spaghetti sauce for serving.
- Beat eggs in large bowl. Add ricotta cheese, 1 1/2 cups mozzarella cheese, Garlic Blend, parsley, salt and pepper; mix well.
Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. - Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
- Bake 45 minutes. Remove foil. Bake additional 15 minutes or until noodles are tender. Let stand 15 minutes before cutting. Serve with reserved spaghetti sauce.
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