| | Directions | 1. Preheat oven to 350°F. Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, Italian seasoning and garlic powder until well blended. Pour marinara sauce into bowl. Pour 1/2 cup water into empty jar; cover and shake well. Add to marinara sauce; mix well.
2. Spread about 1 cup of the sauce on bottom of 13x9-inch baking dish. Top with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce, noodles and cheese layer once. Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Cover with foil.
3. Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional marinara sauce, if desired.Easy Meat Lasagna: Brown 1 pound lean ground beef (or 1/2 pound each lean ground beef and Italian sausage) in large skillet on medium heat, stirring occasionally. Drain fat. Measure 4 cups sauce from 2 jars (24 to 26 ounces each) marinara sauce. Stir into meat mixture. Reserve remaining marinara sauce for serving. Prepare lasagna as directed, using meat sauce for layering. |
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12
|  | | Ingredients | | - | | 2 packages Ricotta cheese (15 ounce pkg) |
| - | | 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided |
| - | | 2 eggs, lightly beaten |
| - | | 4 teaspoons McCormick® Perfect Pinch® Italian Seasoning |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 jar (24 to 26 ounces) marinara sauce |
| - | | 9 uncooked lasagna noodles |
| - | | 1/4 cup grated Parmesan cheese |
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| | Nutrition (per serving) | Calories: 299 Calories
Fat: 15 Grams
Protein: 18 Grams
Cholesterol: 83 Milligrams
Carbohydrates: 23 Grams
Sodium: 502 Milligrams
Fiber: 2 Grams
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