1 box Lasagna noodles*
1 lb lean ground beef
1/4 tsp McCormick Garlic Powder
1/3 tsp McCormick Ground Black Pepper
1 tbsp McCormick Parsley Flakes
1 tbsp McCormick Chopped Onion
1/2 tsp McCormick Rosemary Leaves
1/2 tsp McCormick Basil Leaves
2 6 oz cans tomato paste
2 eggs, beaten
8 oz Mozzarella cheese, shredded
8 oz Ricotta cheese
8 oz Provolone sliced
1/4 cup Parmesan cheese, grated
1 1/2 cups hot water
2 tbsp + 2 tsp canola oil
1. Preheat over to 350 degrees F.
2. Cook noodles in large pot with 2 tsp canola oil added (to prevent sticking) for according to package directions, drain
3. Cook ground beef in a large non-stick skillet until browned, about 5-8 minutes.
4. Add garlic, pepper, parsley, onion, rosemary, basil to beef, mix well
5. Add tomato paste and water and simmer for 5 minutes; set aside
6. Blend eggs with Ricotta cheese in a bowl
7. Line the bottom of a 9 x 13 x 2 non-stick baking pan with a thin layer of meat and seasoning mixture
8. Place 4-5 lasgna noodles on top of meat mixture, laying the noodles so the edges overlap slightly
9. Cover with 1/2 of remaining meat mixture, 1/2 of Ricotta/egg mixture, 1/2 Mozzarella cheese, and 1/2 Provolone cheese
10. Repeat steps 8 and 9 with remaining meat and Ricotta, Mozzarella, and Provolone cheeses
11. Sprinkle parmesan cheese evenly over top
12. Add final layer of lasgna noodles, overlaping edges slightly
13. Cover pan with aluminum foil. Place lasgna pan on a cookie sheet in oven and cook for 30-45 minutes
14. Allow to cool at least 10 minutes before serving
*Substitute 'Oven ready' Lasagna noodles for easier assembly - adjust cooking time according to instructions on noodles.
