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
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 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.
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 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.
This was delicious and easy. Will make this many more times. I used no boil noodles.
I love this recipe and yeah add meat and enjoy it with garlic bread and salad.
* 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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