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Description
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 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 or when cooking a feast. To make it a complete meal, serve this meat lasagna with crusty Garlic Bread and a simple side salad of mixed greens, tomatoes and cucumbers. Browse through our collection of pasta recipes for more Italian favorites like spicy spaghetti or easy one-pan meals like Easy Pasta Skillet.
Ingredients
- 1 lb. lean ground beef
- 2 Tbsp. olive oil
- 1 medium yellow onion (chopped)
- 2 Tbsp. pizza seasoning (Neapolitan)
- 1 1/2 tsp. sugar
- 1 tsp. garlic powder
- 1/2 tsp. salt (optional)
- 2 cans crushed tomatoes (28 ounces <u>each</u>)
- 14.5 oz. petite diced tomatoes
- 3 Tbsp. tomato paste
- 1/2 cup grated Parmesan cheese
- 32 oz. ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese (divided)
- 2 eggs (lightly beaten)
- 2 Tbsp. pizza seasoning (Neapolitan)
- 1 tsp. salt (optional)
- 1/2 tsp. black pepper (coarse ground)
- 8 oz. no boil lasagna noodles
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
NutritionView More
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Calories330Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol120mg40% |
Sodium670mg28% |
Potassium390mg11% |
Protein25g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber<1g3% |
Sugars3g |
Vitamin A20% |
Vitamin C10% |
Calcium35% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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