Recipe by McCormick® Everyday Cooking
"Ricotta, mozzarella and Parmesan cheeses seasoned with Italian herbs are layered with pasta and marinara sauce."
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2 (15 ounce) containers
shredded mozzarella cheese, divided
McCormick® Garlic Powder
McCormick® Perfect Pinch® Italian Seasoning
McCormick® Parsley Flakes
McCormick® Black Pepper, Ground
1 (26 ounce) jar
marinara or other pasta sauce
uncooked lasagna noodles
grated Parmesan cheese
Just tried this recipe..Excellent! Followed recipe exactly and turned out perfectly. When I took foil off, it looked like too much sauce. I let it stand for 15 min and it was great!
I've made this recipe 2x now..my husband loved it..second time I added some ground beef to the sauce and less ricotta cheese..smelled good and tasted even better
I added cottage cheese into the mix and used less water, I also added shredded sharp cheddar. I would suggest using little to no water if you add the cottage cheese because it was almost too runny coming out of the pan, It smelled amazing and tasted great.
I thought I would try a "no boil" recipe for lasagna. I have removed this recipe and will not make it again. When pulled from the oven there was a puddle in the middle, after sitting for the required 15 mins, it had firmed up, there was a definite "starchy" flavor and because the noodles don't even come close to covering a 9 x 13 pan, there were large clumps of cheese at both ends. Dry, not flavorful and not a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 108
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