Lasagna

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Lean ground beef or ground turkey
1		Whole tomatoes - (28 oz) - undrained
2		Tomato sauce - (8 oz ea)
1		Sliced mushrooms - (3 oz) - drained
2 tablespoons	30ml	McCormick Instant Minced Onion
1 1/2 teaspoons	7.5ml	McCormick Oregano Leaves
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	McCormick Basil Leaves
1/4 teaspoon	1.3ml	McCormick Rosemary Leaves
1/8 teaspoon	0.6ml	McCormick Garlic Powder
8 oz	227g	Lasagne noodles - (9 strips)
1 lb	454g / 16oz	Ricotta cheese
1/2 lb	227g / 8oz	Mozzarella cheese - sliced
1/2 cup	73g / 2.6oz	Grated Parmesan cheese

Recipe Instructions

Heat oil in large skillet over medium heat. Add beef or turkey and cook, stirring, until beef is no longer pink or turkey is cooked. Drain off excess fat.

Add tomatoes, tomato sauce, mushrooms, minced onion, oregano, salt, sugar, basil, rosemary, and garlic powder to skillet. Mix well, cover, and cook over very low heat 2 hours or until sauce thickens.

Cook lasagne noodles according to package directions. Drain well and rinse under cold water. Separate carefully.

Preheat oven to 350 degrees.

Make first layer of lasagne in 12- by 8- by 2-inch baking pan by layering half of following ingredients in order given: noodles, meat sauce, ricotta cheese, sliced mozzarella, and Parmesan cheese. Repeat with remainder of same ingredients to make second layer, ending with Parmesan cheese.

Bake, uncovered, in preheated 350 degree oven 30 minutes or until bubbly. Let stand 15 minutes before cutting.

Variation: Vegetable Lasagne: Substitute 3 to 3 1/2 cups cooked vegetables for meat in recipe.

This recipe yields 8 servings, 3- by 4- by 2-inches each.

Source:
Back of the Box Recipes at http://www.backofthebox.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.