Easy Meat Lasagna Recipe

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No precooking is required for the lasagna noddles in this lasagna. The noodles become tender as the lasagna bakes.
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  • 1/2 pound lean ground beef
  • 1/2 pound Italian sausage, casing removed
  • 2 jars (26 ounces each) spaghetti sauce, divided
  • 2 eggs
  • 2 packages Ricotta cheese (15 ounce pkg)
  • 1 package (8 ounces) shredded mozzarella cheese, divided
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Parsley Flakes
  • 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 9 lasagna noodles, uncooked
  • 1/4 cup grated Parmesan cheese
25 mins
1 hr
1. 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.

2. Beat eggs in large bowl. Add ricotta cheese, 1 1/2 cups mozzarella cheese, garlic powder, Italian seasoning, parsley, salt and pepper; mix well.

3. 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.

4. Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with reserved spaghetti sauce.
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Nutrition (per serving)
Calories: 413 Calories
Fat: 21 Grams
Protein: 26 Grams
Cholesterol: 104 Milligrams
Carbohydrates: 30 Grams
Sodium: 1,041 Milligrams
Fiber: 4 Grams

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