| | Directions | 1. Prepare Italian Meat Sauce or Italian Tomato Sauce.
2. 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.
3. 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.
4. 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.
5. Bake 40 minutes. Remove foil. Top with remaining 1/2 cup mozzarella and Parmesan cheeses. Bake 10 minutes longer or until center is heated through. Let stand 15 minutes before cutting. Serve with remaining sauce, if desired. |
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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 12
|  | | Ingredients | | - | | Italian Meat Sauce %3cu%3eor%3c/u%3e Italian Tomato Sauce (recipe links below) |
| - | | 1 package (16 ounces) lasagna noodles |
| - | | 2 packages Ricotta cheese (15 ounce pkg) |
| - | | 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® Black Pepper, Ground |
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| | Nutrition (per serving) | Calories: 480 Calories
Fat: 20 Grams
Protein: 31 Grams
Cholesterol: 111 Milligrams
Carbohydrates: 44 Grams
Sodium: 860 Milligrams
Fiber: 4 Grams
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