Savory Lasagna

• whole milk ricotta cheese1¾ lb
• shredded low-moisture mozzarella¾ lb
• grated parmesan cheese5¾ oz
• large egg2
• fresh parsley1¼ oz
• kosher salt2 ½ teaspoon
• olive oil2 tablespoon
• medium yellow onion1
• ground beef1 lb
• garlic4 clove
• McCormick® Savory Spice Blend2 tablespoon
• marinara sauce3¼ lb
• nonstick cooking spray1
• lasagna noodle8 oz

Instructions

1. 1

   Preheat the oven to 375˚F (190˚C).

2. 2

   In a large bowl, mix together the ricotta, 2 cups (200 G) of mozzarella, 1 cup (110 G) of Parmesan, eggs, parsley and 1 teaspoon salt.

3. 3

   Set aside.

4. 4

   In a large pan, heat the olive oil over medium heat.

5. 5

   Add the onion and sauté for 2-3 minutes, until translucent.

6. 6

   Add the ground beef, breaking up with a wooden spoon.

7. 7

   Stir in the garlic, Savory spice blend, and remaining 1½ teaspoons salt.

8. 8

   Cook for 8 minutes, until the meat is no longer pink.

9. 9

   Add 5 cups (1.3 Kilograms) of marinara sauce and stir to combine.

10. 10

    To assemble the lasagna, grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray.

11. 11

    Spread the remaining cup of marinara sauce over the bottom of the dish.

12. 12

    Lay 4 sheets of lasagna on top of the sauce.

13. 13

    Spread 1½ cups (375 G) of the ricotta mixture on top of the noodles.

14. 14

    Pour 1½ cups (395 G) of meat sauce on top of the cheese.

15. 15

    Repeat with the remaining ingredients, finishing with a layer of meat sauce.

16. 16

    Loosely cover the baking dish with foil.

17. 17

    Bake for 40 minutes.

18. 18

    Increase the oven temperature to 500ºF (260˚C).

19. 19

    Uncover the lasagna and sprinkle the remaining 1½ cups (150 G) mozzarella and ½ cup (55 G) Parmesan over the top.

20. 20

    Bake the lasagna for 5 minutes more, until the cheese is bubbly and browned.

21. 21

    Enjoy!